Larb - Thai Ground Pork Salad

6
Servings
20m
Prep Time
6m
Cook Time
26m
Ready In


"Larb is usually served as an appetizer in Thai restaurants, but for me - it's a main dish! I picked up this recipe on the Food & Wine website, but adapted it to our taste. Hope you enjoy!"

Original recipe yields 6 servings
OK
  • FOR THE PORK
  • FOR THE SAUCE

Nutritional

  • Serving Size: 1 (296.3 g)
  • Calories 690.3
  • Total Fat - 48.1 g
  • Saturated Fat - 14.4 g
  • Cholesterol - 142.9 mg
  • Sodium - 1071.8 mg
  • Total Carbohydrate - 18.8 g
  • Dietary Fiber - 4.8 g
  • Sugars - 6.9 g
  • Protein - 47.5 g
  • Calcium - 96.4 mg
  • Iron - 3.4 mg
  • Vitamin C - 29.1 mg
  • Thiamin - 1.3 mg

Step 1

In a bowl, mix the pork, garlic, ginger, shallots and minced jalapeño.

Step 2

In a separate bowl, whisk the lime juice, fish sauce, brown sugar, chile oil and the Sriracha. Set aside.

Step 3

In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes.

Step 4

Add the water chestnuts and stir fry for 1 minute. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes.

Step 5

Meanwhile, wash the lettuce leaves and spin them dry in a spinner. They need to be very dry.

Step 6

Transfer the meat to a bowl; stir in the chopped herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeños.

Step 7

Serve with lime wedges, Sriracha and lettuce for wrapping.

Tips & Variations


No special items needed.

Related

PanNan

Excellent Thai flavors in this simple to make salad. It's very hearty and refreshing and could be a main salad. Made for CQ3.

review by:
(1 Aug 2016)