This Thai pork belly larb salad is tossed with fresh herbs, bold heat, and a tangy chili-lime dressing, making it perfect for summer. It’s an easy recipe you’ll love making for a quick lunch or dinner.
Note: There are many different versions of Thai laab salads, each with its own unique protein and flavor profile. I also have recipes for beef larb, chicken, or shrimp if you’d like to try other variations.
What is pork belly laab?
Pork belly larb is a Thai salad made with cooked or crispy pork belly, fresh herbs, chili, lime juice, and toasted rice powder. The mix of spicy, sour, salty, and savory flavors make it a rich yet refreshing dish often enjoyed with sticky rice and raw vegetables.
About this recipe
This is one of the salads I make weekly, but with pork belly it’s only a rare occasion. It’s sooo good, but of course not the healthiest variation, still it’s absolutely the most delicious one.
It originated in Isan, the northeastern part of Thailand. That’s where I was born, so I’ve made this salad at least a hundred times by now!
I also used to serve it in my Thai restaurant, a variation with ground pork. The customers loved it, and it was one of our best-selling salads. This recipe mimics those flavors but with pork belly as the main protein.
The cooked pork belly is tossed with fresh herbs and a chili-lime dressing. It’s a version you don’t often get to try, not even in Thailand, so you really have to try making this one at home!
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Pork belly – I love using pork belly for its balance of tender meat and rich fat, which keeps the larb juicy and flavorful.
- Water – Added when cooking the pork belly.
- Salt – Lightly seasons the pork belly while cooking.
- Fish sauce – Adds deep umami and salty flavor. I use the Megachef brand.
- Lime – Fresh lime juice brings an essential tanginess that ties the flavors together.
- Sugar – A touch of sugar balances the salty, sour, and spicy elements in the dressing.
- Chili flakes – Add more or less depending on your spice preference.
- Toasted rice powder – Adds a signature nutty aroma and slight crunch; you can make it yourself or find it at Asian stores.
- Shallots – Thinly sliced shallots add a mild sweetness and gentle bite without overpowering the dish.
- Green onion – Adds a light, oniony flavor and extra color.
- Cilantro – Adds a bright, citrus-herbal note.
- Mint – A classic herb in laab, mint brings a refreshing, cooling contrast to the spicy dressing.
How to make larb pork belly
Step 1: Slice pork belly. Cut the pork belly into thin bite-sized pieces, leaving a good balance of meat and fat.
Step 2: Prepare the herbs and aromatics. Thinly slice the shallots, chop the green onions, cilantro, and mint.
Step 3: Cook the pork. Add the water to a small pan over low-medium heat. Add pork belly with salt and cook until tender and cooked through, then transfer it to a mixing bowl. You can also create a variation, ‘fried pork belly larb,’ by frying the pork belly instead of cooking it like this.
Step 4: Toss everything together. To the mixing bowl, add fish sauce, lime juice, chili flakes, toasted rice powder, and sugar. Mix well with the pork belly, then add the herbs, and toss until evenly coated and fragrant. Serve right away!
This salad best eaten right after mixing. If you want to prep ahead, keep the pork belly, herbs, and chili-lime dressing separate and toss everything together just before serving. Leftovers don’t keep wellso it’s the perfect dish to enjoy fresh.
More Thai salad recipes to try
This Asian pork belly salad recipe pairs perfectly with an ice-cold beer in the summer! Serve it as a main course with rice, with lettuce wraps, or as a side dish with other meals, just as we do in Thailand. Let me know how you liked it in the comments, and don’t forget to follow me on Facebook, Instagramand Pinterest!
Pork Belly Larb (Thai Pork Belly Salad Recipe)
Easy pork belly larb tossed with fresh herbs and a spicy chili-lime dressing. An authentic Thai salad that’s delicious with sticky rice or served as a side.
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Slice the pork belly. Cut the pork belly into thin, bite-sized strips, making sure to keep a nice balance of meat and fat.
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Prepare the herbs. Thinly slice the shallots and chop the green onions, cilantro, and mint leaves.
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Cook the pork. In a small pan, add water and a pinch of salt. Simmer the pork belly over medium heat until tender and fully cooked, then transfer to a mixing bowl.
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Combine and serve. Add fish sauce, lime juice, chili flakes, toasted rice powder, and sugar to the pork. Toss well, then fold in the fresh herbs until everything is evenly coated. Serve right away.
- Use the nutrition card in this recipe as a guideline.
Calories: 543kcal | Carbohydrates: 6g | Protein: 10g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 72mg | Sodium: 401mg | Potassium: 326mg | Fiber: 1g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg
