Pork and barley larb (spicy, sour Thai salad with crushed rice) from Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook by Liana Krissoff

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

    This recipe appears in the book as a variation of "Catfish and barley larb".

  • dinnermints on August 28, 2018

    One of the easier versions of larb I've seen, and hearty with the barley. Great flavor. One could try adding 1 T brown sugar - my husband thought it could use it; I think it's good without. I used 1/3 cup lime juice and 1 T oil; 1/2 lb ground pork and 1/2 lb ground chicken. I also increased the barley to 3 cups for a heartier serving. Purple barley would've been much prettier; otherwise this dish is not very colorful - I'd maybe add some red bell pepper next time as well. Also, I'd do four lettuce leaves per person.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.