Spicy Larb Salad with Ground Pork and Toasted Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant northern Thai salad combining ground pork with toasted rice powder, fresh herbs, and a spicy lime dressing for a refreshing kick. This Thai-inspired salad recipe, ready in about 25 minutes, pairs ground pork, sticky rice or jasmine rice, shallots, thinly sliced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a dry skillet over medium heat. Add 1/4 cup sticky or jasmine rice and toast, stirring constantly for 5-7 minutes until golden brown and fragrant. Transfer to a spice grinder or mortar and pestle and grind into a coarse powder.
  2. Step 2: In the same skillet, cook 1 lb ground pork over medium-high heat for 6-8 minutes, breaking it up until fully cooked and slightly browned, then transfer to a large mixing bowl.
  3. Step 3: Add 2 thinly sliced shallots, 1/4 cup chopped fresh mint, 1/4 cup chopped cilantro, and 3 sliced green onions to the pork.
  4. Step 4: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp fish sauce, and 1 tsp chili flakes until well combined.
  5. Step 5: Pour the dressing over the pork mixture, add the toasted rice powder, and toss well to combine. Serve immediately with fresh lettuce leaves or steamed rice.

Frequently asked questions

How long does Spicy Larb Salad with Ground Pork and Toasted Rice take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Larb Salad with Ground Pork and Toasted Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.

Can I substitute ingredients in Spicy Larb Salad with Ground Pork and Toasted Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Larb Salad with Ground Pork and Toasted Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spicy Larb Salad with Ground Pork and Toasted Rice?

Thai salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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