Backpacker's Lightweight Authentic Thai Pork Larb

Are you looking to spice up your ho-hum trail meals? This Larb is a flavor-packed combo that is not for the weak of heart in the taste arena. To lighten up the spice just cut back on the Thai chili. It also makes a fantastic cast iron skillet over the campfire if you’ve got an accessible basecamp.

For more ideas on delicious backpacking meals, check out some of our other recipes such as Backpacker’s Lightweight Mushroom Ragout and Mashed Potatoes.

Rice
1 c Thai Jasmine Rice
2 c water
Cook to instructions on package.
To dehydrate: 125 degrees for 5 hours

Larb
1 handful of Thai Jasmine rice
1 lb ground pork
1 tsp sugar in the raw
2 tbsp fish sauce
1/2 - 1 chopped Thai chili (to taste, also seeded if you want less heat)
1 tsp fresh lime zest
Juice of 2 limes
2 shallots, finely chopped
5 scallions, chopped
1/4 cilantro leaves, chopped
1/4 Thai basil, chopped
10 mint leaves, chopped

In a small sauce pan, toast your jasmine rice without oil on a low heat. It takes up to 15 minutes which is perfect for doing while your rice cooks. When toasted, use a mortar and pestle to grind it up into a fine flour as seen in the image above.

Brown your crumbled pork on a skillet or cast iron pan. Once it’s cooked completely, drain the fat off. This step is very important because of the dehydration portion of this to make it a backpack meal. Put the pork back in the pan and mix in about 2 tbsp of the ground flour. Next mix in the shallots, scallions, sugar, fish sauce, chili lime zest/juice and and cook on medium heat for 3-4m. Turn off the heat and remove the pan from the direct heat. Mix in all the chopped herbs and let it come to room temp. Either enjoy with cooked rice or dehydrate it for a lightweight backpacking meal.

To dehydrate: 160 degrees for 8 hours (or until completely dry)

Serves 4