Pork Larb with Spicy Jalapeno Fused Olive Oil


1 tablespoon uncooked sticky rice
2 tablespoons Jalapeño Agrumato Olive Oil
1 pound ground pork
¼ teaspoon sugar
1 tablespoon fish sauce
1 lime (juiced)
3 shallots (peeled and thinly sliced)
3 scallions (chopped)
¼ cup cilantro
½ cup mint


In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant––about 10 minutes. Grind to a coarse powder in a mortar & pestle. Set aside.

Place your wok back over high heat until smoking. Add the Jalapeño Olive Oil and the ground pork. Stir-fry until the pork is browned, and add in the toasted rice powder, sugar, fish sauce, and lime juice.

Stir-fry for another minute, and then add in the chili, shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding more chili, sugar, fish sauce, and/or lime juice to your taste if needed.

Serve with sticky rice, steamed jasmine rice, and/or lettuce leaves. Top with a sunny side up egg, if desired.

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shipping notes

Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at info@theoliveoilcompany.ca and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


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