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Simple Pork Larb
A simple Thai-style pork larb with bean sprouts and bell pepper, finished with red curry paste, palm sugar and coconut milk, served over rice noodles.
Ingredients
Instructions
Season the pork shoulder and braise it over medium-high heat until well browned, about 9 minutes.
Add the bean sprouts and bell pepper, cooking until softened, about 5 minutes.
Stir in the red curry paste, palm sugar and coconut milk for a final minute.
Cook the rice noodles separately according to package directions.
Let the pork simmer for about 12 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the rice noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
