Cook from day 1 to day 2
P—32, F—19, C—10
Peanuts
- Vegetable oil
- Frying pan
- Pan to cook the rice
- At step 4, we pour the lime marinade into the pan to give the meat a bold sour-and-spicy kick. If you have a slotted spoon, use it to keep the marinated onions from getting into the hot pan too soon.
- Prepare ingredients
Thinly slice red onion into rings and place them in a small bowl.
Cut side wedges from lime for serving, one per person, and set them aside until step 5.
From the remaining lime, squeeze the juice into the bowl with the onion, mix thoroughly, and keep until step 4.
Roughly chop cilantro; avoid chopping it too finely, or it may turn dark.
2. Cook rice
Rinse Jasmin rice thoroughly under cold water, put to the pan, add a pinch of salt, cover with water (100 ml per serving), and bring to a boil.
Cook over the lowest heat for 9 minutes with the lid tightly closed.
Set aside until step 5.
3. Cook meat
Heat a tablespoon of vegetable oil over medium-high heat. Carefully add ground pork and let it sear for one minute.
Add chili flakes — carefully, it's spicy!
Adjust the amount to taste, or skip this step entirely.
Cook everything together, stirring constantly, for 3 minutes.
4. Finish cooking larb
Pour off lime marinade from red onion rings into the pan. Add the asian sauce as well and mix thoroughly. Taste for salt.
Add the cabbage coleslaw to the pan and cook for literally one minute—just enough to evaporate liquids a bit while keeping the cabbage crunchy.
Turn off the heat, add the marinated onion and half of the cilantro, then mix well.
5. Serve
Fluff the rice with a fork and divide it among plates. Top with the larb, then sprinkle with the remaining cilantro and peanuts.