HERBY PORK LARB WITH CHILE
In this take on the classic Thai dish larb moo, ground pork is pan-cooked, then stirred together with a combination of funky fish sauce, fresh and dried chiles, shallots, lime juice and an abundance of fresh herbs for brightness. If you don't eat pork, ground chicken or turkey will work well in its place. Making the toasted rice powder is a little fussy, but it gives the dish an authentic nutty flavor and crunch. That said, if you skip it, it will still be delicious. If you have the time, top this dish with crispy shallots: It takes the whole thing to the next level, as does a flurry of chive blossoms when in season. Serve this spicy dish with sticky rice, and grilled or roasted wedges of cabbage squeezed with lime, but for a low-key weeknight, plain white rice and lettuce leaves work just as well.
Provided by Colu Henry
Categories dinner, weekday, weeknight, meat, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, toast the rice, stirring frequently, until it starts to smell nutty and turns golden in color, about 4 to 5 minutes. Transfer to a mortar and pestle or clean spice grinder and allow to cool for a minute or two. Grind or pulse the rice until it has a powderlike consistency. You should have about 1 1/2 to 2 tablespoons. Set aside and wipe out the pan.
- In a large bowl, whisk together shallots, fish sauce, lime juice, sugar, bird's eye chile, chile flakes, half the scallions, half the mint and half the cilantro. Set aside.
- Heat a large skillet over medium heat, and add pork, breaking meat apart with the back of a wooden spoon or spatula. Cook until meat is no longer pink, but not browned, about 5 to 6 minutes.
- Remove pork from heat and allow to cool for about 5 minutes. Use a slotted spoon to transfer the pork to the bowl with the chile-herb mixture, add the rice powder and stir together until combined. Season with kosher salt to taste.
- Top with remaining herbs and serve. Season with flaky salt and an extra squeeze of lime, if desired.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 24 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 780 milligrams, Sugar 3 grams
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Araf Akondo
[email protected]I'm so glad I found this recipe. It's a keeper!
Shakil Arif
[email protected]This was a delicious recipe. I will definitely be making it again.
Susma Sanu
[email protected]I'm not a big fan of pork, but this recipe changed my mind. The pork was cooked perfectly and the flavors were amazing.
BRIAN KASOZI
[email protected]This was a great recipe. I made it for a party and everyone loved it. I will definitely be making it again.
matheus minami
[email protected]I loved this recipe! The pork was so tender and the sauce was perfect.
Daylin Julius
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Chichi Ajuzie
[email protected]I followed the recipe and it turned out great! The pork was tender and the sauce was flavorful. I served it with jasmine rice and it was a delicious meal.
Lady Berlin Figueroa
[email protected]This was a great recipe! I made it for a party and everyone loved it. The pork was tender and the sauce was flavorful. I will definitely be making this again.
loagan jake
[email protected]I'm not a big fan of pork, but I decided to try this recipe anyway. I'm glad I did because it was really good! The pork was cooked perfectly and the flavors were amazing. I'll definitely be making this again.
Relebohile Mbuli
[email protected]I followed the recipe exactly and it turned out perfectly. The pork was tender and juicy, and the sauce was flavorful and spicy. I served it with jasmine rice and it was a delicious meal.
Kushtrim Ismajli
[email protected]This recipe was a huge hit with my family! The flavors were amazing and it was so easy to make. I will definitely be making this again.