This ain't your grandma's pork larb. Unless your grandma happens to be of Lanna descent and native to Northern Thailand, in which case, this is probably very much like your grandma's pork larb.
By this late stage in the game, everybody knows what Isan-style larb is, right? It's the Northeastern Thai salad made with minced meat, flavored with dried chilies, fish sauce, palm sugar, herbs, and lime juice, widely available at every Isan Thai restaurant in the country. We've published multiple recipes for it, like this duck larb from Harold Dieterle at Kin Shop, or this Easy Chicken Larb chopped up in a food processor. I've posted my own take on pork larb, made with a mix of dried and fresh chilies, fried shallots, and pork cracklings.
Lanna Thai larb, which I first tasted during a cooking lesson in Chiang Mai with a man named Arm, the sole proprietor, instructor, and cook at Small House Thai Cooking, is similar to Isan larb in that it starts with minced meat, but from there, it diverges wildly. Gone is the hot-sour-sweet balance you find in Isan-style larb. Instead, you find a much darker mince, with tender bits of lean pork mixed together with chunks of fat, chewy bits of intestine, and a rich, thick sauce flavored with crushed spices and pork blood. It's not larb for the faint of heart, but it's one worth seeking out or cooking at home if you've got any interest in offal.
This ain't your grandma's pork larb. Unless your grandma happens to be of Lanna descent and native to Northern Thailand, in which case, this is probably very much like your grandma's pork larb.By this late stage in the game, everybody knows what Isan-style larb is, right? It's the Northeastern Thai salad made with minced meat, flavored with dried chilies, fish sauce, palm sugar, herbs, and lime juice, widely available at every Isan Thai restaurant in the country. We've published multiple recipes for it, like this duck larb from Harold Dieterle at Kin Shop, or this Easy Chicken Larb chopped up in a food processor. I've posted my own take on pork larb, made with a mix of dried and fresh chilies, fried shallots, and pork cracklings.Lanna Thai larb, which I first tasted during a cooking lesson in Chiang Mai with a man named Arm, the sole proprietor, instructor, and cook at Small House Thai Cooking, is similar to Isan larb in that it starts with minced meat, but from there, it diverges wildly. Gone is the hot-sour-sweet balance you find in Isan-style larb. Instead, you find a much darker mince, with tender bits of lean pork mixed together with chunks of fat, chewy bits of intestine, and a rich, thick sauce flavored with crushed spices and pork blood. It's not larb for the faint of heart, but it's one worth seeking out or cooking at home if you've got any interest in offal.
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