Salted Peanut Pork Larb

Salted Peanut Pork Larb


Servings 4
Time Needed Prep
Ingredients 13
Difficulty Easy

Rating (click to rate)

4.0 based on 2 ratings.


  • 500 g Mince (pork)
  • 2 tbsp Sweet Chilli Sauce
  • 1 tsp Fresh Garlic (Minced)
  • 1 tsp Fresh Ginger minced
  • 1 tbsp Tablespoon Lemongrass Paste Or 3 Shoots Of Fresh Lemongrass
  • 1 Spanish Onion finely diced
  • 1/2 cup Fresh Mint chopped
  • 1/2 cup Fresh Coriander
  • 1 Lime Juiced
  • 1/2 cup Salted Peanuts roughly chopped (optional, for garnish)
  • 2 tbsp Peanut Oil
  • 1 Packet Vermicelli Rice Noodles
  • 2 cups Boiling Water

Nutrition Information

Qty per
196g serve
Qty per
Energy 29265cal 14900cal
Protein 3877g 1974g
Fat (total) 1260g 641g
 - saturated 439g 224g
Carbohydrate 17g 8.6g
 - sugars 7.2g 3.6g
Dietary Fibre 1g 0.51g
Sodium 7701mg 3921mg

Nutritional information does not include the following ingredients: Spanish onion, fresh Mint, Salted peanuts

Please Note - Nutritional information is provided as a guide only and may not be accurate.

With just a few ingredients and a bunch of fresh herbs you have this Salted Peanut Pork Larb.

A  spoonful of flavour and crunch that tastes just right. This recipe is also great if you have a herb garden! Salted Peanut Pork Larb


  1. Heat large frypan with oil, add pork mince and garlic toss until pork browned.

  2. Add sweet chilli, ginger and lemongrass; stirring with wooden spoon. Reduce heat to low simmer.

  3. Pour boiling water into bowl and add noodles, allow to soak for 5 minutes. Then drain.

  4. While noodles are soaking chop onion,mint, coriander and peanuts. Add drained noodles to pork mix in frypan and mix well. Add fresh herbs, lime juice and spanish onion. Again toss and mix well.

  5. Serve in bowl topped with chopped peanuts.

Recipe Hints and Tips:

  • Pork Larb can be frozen for up 6 months, however you can leave the mint, coriander and lime juice out then add these to the reheated dish for a fresher herb taste.
  • Chicken mince is also a great substitute for the pork.
  • This can also be used as Asian themed wrap filling with lettuce or even rice paper wraps.
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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