Larb Muang Moo (Northern Thai-Style Chopped Pork Sa

Name: Larb Muang Moo (Northern Thai-Style Chopped Pork Salad) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small dried hot chilies; 1/4 teaspoon whole coriander seed; 1/4 teaspoon whole Sichuan peppercorns; 1 whole long pepper (see note); 1/4 teaspoon whole cloves; 1 star anise pod; 1 (1/4-inch piece) mace, or 1/4 teaspoon ground nutmeg; 1/2 a cinnamon stick; 4 pods; , inner seeds only, or 1 pod green cardamom; 1/4 teaspoon whole black peppercorns; 2 tablespoons vegetable or canola oil; 6 small clove garlic, skins on, smashed in a mortar and pestle or under a heavy skillet; 1/2 pound lean pork loin or shoulder, chopped by hand into pieces no larger than 1/4-inch (see note); 1/4 pound mixed pork offal such as kidney, liver, or tripe, chopped by hand into pieces no larger than 1/4-inch (see note); 1/4 cup chopped fresh cilantro leaves and fine stems; 1/4 cup fresh pork blood (see note); Kosher salt; Fish sauce; Sticky rice or regular rice for serving

Servings: persons

2 small dried hot chilies
1/4 teaspoon whole coriander seed
1/4 teaspoon whole Sichuan peppercorns
1 whole long pepper (see note)
1/4 teaspoon whole cloves
1 star anise pod
1 (1/4-inch piece) mace, or 1/4 teaspoon ground nutmeg
1/2 a cinnamon stick
4 pods
, inner seeds only, or 1 pod green cardamom
1/4 teaspoon whole black peppercorns
2 tablespoons vegetable or canola oil
6 small clove garlic, skins on, smashed in a mortar and pestle or under a heavy skillet
1/2 pound lean pork loin or shoulder, chopped by hand into pieces no larger than 1/4-inch (see note)
1/4 pound mixed pork offal such as kidney, liver, or tripe, chopped by hand into pieces no larger than 1/4-inch (see note)
1/4 cup chopped fresh cilantro leaves and fine stems
1/4 cup fresh pork blood (see note)
Kosher salt
Fish sauce
Sticky rice or regular rice for serving

1
Combine hot chilies, coriander, Sichuan peppercorn, long pepper, cloves, star anise, mace, cinnamon, cardamom, and black pepper in wok. Heat over medium heat, stirring and tossing constantly, until toasted and fragrant, about 2 minutes. Transfer to a mortar and pestle or a spice grinder and grind into a fine powder.
2
Wipe out wok and add oil. Heat over medium heat until shimmering. Add smashed garlic and cook, stirring frequently, until golden brown and crisp, about 1 1/2 minutes. Remove garlic with a slotted spoon and set aside on a plate.
3
Reheat garlic oil over high heat until shimmering. Add pork and pork offal and cook, stirring and tossing constantly, until barely cooked through, about 1 minute. Add spice blend and cilantro and cook, stirring, until fragrant, about 30 seconds. Add pork blood if using and cook, stirring, until thickened, about 30 seconds.
4
Season mixture to taste with salt and fish sauce. Serve immediately with rice or sticky rice, sprinkled with fried garlic.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 small dried hot chilies, 1/4 teaspoon whole coriander seed, 1/4 teaspoon whole Sichuan peppercorns, 1 whole long pepper (see note), and more.

Yes, Larb Muang Moo (Northern Thai-Style Chopped Pork Salad) Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Larb Muang Moo (Northern Thai-Style Chopped Pork Salad) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions