Pork larb with crispy shallots from Colu Cooks: Easy Fancy Food (page 82) by Colu Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute serrano pepper for bird’s eye chiles.

  • cookbookdestinations on January 23, 2024

    Made this, it was good. Perhaps user error but my pork let out a lot of fat/water and I couldn't get a good char on my meat. At the end, it came together with ease. I replaced the serrano with chili flakes and didn't make the toasted rice addition but thought everything was tasty but the flavors didn't wow me.

  • ellwell on June 07, 2023

    We really enjoyed this. I compared her recipe to Andy Baraghani’s and decided to add a tad of lemongrass paste and to serve in a cabbage leaf —kind of Asian taco style. A winning combination! We also added cucumber and rice for serving. Yummy!

  • Soulkitchenjen on February 07, 2023

    Soooo good. Only sub I made was a jalapeño for the chili. The directions are kind of unclear at the end. All the stuff you retain half of, add at the end. Not just the green onions. Also, save yourself a whole lot of grief and do the rice in a spice grinder.

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