Here’s a speedy supper to brighten up these transitional days. Pork larb is a simple stir-fry from Thailand and Laos, cooked in one skillet (or wok) and ready in about 20 minutes.

This recipe hits all the Thai flavor notes—salty, sour, spicy, sweet—using fresh mint and cilantro that you might still have loitering in your summer garden. Should you grow Holy or Thai basil (a smart idea if you love Southeast Asian food), this is a dish where their peppery, anise taste shines. To substitute, you could add a pinch of tarragon leaves or fennel seed alongside Italian basil, which is sweeter and not as spicy.

Larb uses a technique of toasting uncooked rice and grinding it to a sandy texture to thicken the stir-fry slightly. It adds a wonderfully nutty aroma (and your kitchen will smell amazing). You can toast the rice while you prep the other ingredients, so it all comes together very quickly. Local ground pork, available at Morning Glory Farm, Blackwater Farm, and others, is helpful to have in the freezer for these kinds of dinners — minimum effort, maximum result.

Serves 4

  • 1 tablespoon (raw) jasmine rice
  • 2 teaspoons peanut or vegetable oil
  • 1 pound ground pork
  • 1 garlic clove, minced
  • 1 shallot, thinly sliced
  • 2 to 3 tablespoons fish sauce
  • Juice of 2 limes (roll the limes against the countertop to extract as much juice as possible), plus extra wedges to serve
  • 1 teaspoon brown or coconut sugar
  • 1/4 cup cilantro leaves
  • 1/4 cup mint leaves
  • 1/4 cup Holy, Thai, or Italian basil leaves
  • 1-2 red chilis, thinly sliced (deseeded if you prefer less heat)
  • Cooked jasmine rice and/or lettuce cups, to serve

 

1. Heat a large skillet or wok over medium heat. Add the rice and toast, stirring regularly, until golden brown, about 7 minutes. Transfer to a mortar and pestle, spice grinder, or food processor, and grind to a coarse powder. Set aside while you cook the pork.

2. Heat the oil in the same skillet over medium heat. Add the pork and cook, breaking up lumps with a spoon, until just cooked through, about 7 minutes. Drain most of the liquid from the bottom of the pan.

3. Add the garlic, shallot, 2 tablespoons of fish sauce, lime juice, sugar, and toasted rice powder, and cook for 1 minute.

4. Add most of the herbs and chili and toss to combine. Taste and adjust the seasoning to your preference. It should be punchy, so add more fish sauce, lime juice, and chili, if needed.

5. Serve with jasmine rice, lettuce cups, or both, topped with the remaining herbs, with lime wedges on the side.