Larb Moo Tod are Thai-style fried pork balls. Made with flavours similar to the popular larb (Thai & Laos), a salad made with pork mince and herbs. We first tried these pork balls at ‘The Deck’, a restaurant/bar at Phuket Yacht Haven Marina. We both love these tasty morsels, so I began to decode the Larb Moo Tod ingredients. Below is the recipe I created, and Dwayne and I both think it tastes as good as the original.
Larb Moo Tod
Ingredients
3 Tbsp raw glutinous or sticky rice
4 lemongrass stems (soft white part only)
1 clove of garlic
1 small red onion, finely diced
8 kaffir lime leaves, finely sliced and diced
1 red chilli, finely diced
2 spring onions, finely sliced
500g pork
2 Tbsp fish sauce
1 Tbsp Lime Juice
1 tsp brown sugar
2 Tbsp flour
Oil for deep-frying
Method
To roast and the rice (Khao Khua). Heat a wok to medium heat and add the rice. Cook while frequently stirring until the grains are toasted and golden; this will take about 5 minutes and might smoke a little. Let the rice cool down for a few minutes before grinding it, with a mortar and pestle, into a coarse powder (or you can use a spice grinder).
Using a mortar and pestle (or a food processor), mince up lemongrass and garlic, then transfer it to a large mixing bowl. Add all remaining ingredients (not the oil) and mix well to combine.
With wet hands, shape the mixture into small balls (don’t be fussy, any shape will do!). Heat enough oil in a wok to deep-fry the balls in batches.
Fry the lab moo balls for approximately 5 – 7 minutes until crispy, browned and cooked through.
Remove with a slotted spoon or tongs and place on paper towels to drain.
Serve with Nam Jim or sweet chilli sauce.
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