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My Kitchen Rules NZ


Ep15 Dai and Dal - Grilled Pork Larb with Tamarind Base Soup and Sticky Rice

Check out Dai and Dal's Grilled Pork Larb with Tamarind Base Soup and Sticky Rice recipe from TV ONE's My Kitchen Rules NZ (Source: © Pepe De Hoyos)

© Pepe De Hoyos

Serves: 10



Tamarind soup

  • 2kg Pork bones
  • 1 Litre Cold water
  • 1 Onion, diced
  • 1 Carrot
  • 2 tsp. Salt
  • 1 Tbsp. Chicken stock
  • 2 tbsp. Tamarind
  • 5 Coriander roots
  • 4 slices Ginger 

Sticky rice 

  • 5 Cups Glutinous rice 

Grilled pork larb 

  • 6 Pork tenderloins
  • 4 Tbsp. Oil
  • 5cm Galangal, peeled chopped
  • 1-2 Cloves garlic
  • 2 Lemongrass stalks chopped 
  • 1-2 Red chillies
  • 5 Shallots
  • 2-4 Tbsp. Fish sauce 
  • 1 Lemon juiced
  • 2 Tbsp. Brown sugar
  • 4 Kaffir lime leaves
  • 1/4 Cup Mint leaves
  • 1/4 Cup Coriander
  • 1/4 Cup Bean sprouts
  • 1 Tbsp. Ground glutinous rice 




  1. Put everything into a large pot for the tamarind soup including cold water and bring to a gentle boil, then lower heat and simmer for an hour. Strain soup through sieve.
  2. In a bowl wash rice and rinse twice. You can use a sieve for this if you want. Soak rice for at least 1 hour in water. When rice has soaked for at least an hour. Put the rice into a bamboo rice steamer and place over a pot of boiling water. Cover with a lid. After 20 minutes take the lid off and check the top layer of rice, it should be sticky and clear.
  3. Flip the rice over bottom to top and cook further 5 minutes with lid on. Turn off heat, lift rice steamer and turn rice onto a clean surface with a little water for splashing. (Water is to help rice not stick so much to the surface) Gently bring together with your hands and carefully put into rice baskets. This will keep warm until ready to eat. 
  4. Combine galangal, garlic, lemongrass, chillies and shallots in a food processor, Set aside. Heat oil in a pan and fry the pork for 3 minutes on each four side until brown. Put in preheated oven (200 degrees) for 10 – 15 minutes. We want the pork to be a little pink. Save any meat juices from the pan for later. Take out and rest for 5 minutes then slice thinly. 

  5. Fry off the paste and add in the remaining ingredients Add the paste to the pork, Thinly slice the kaffir lime leaves and add to the mixture, then add the mint, coriander and bean sprouts and finish off with the ground glutinous rice.


This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.