Larb - Thai Ground Pork Salad
Recipe: #12566
May 17, 2014
Categories: Salads, Main Dish Salad, Meat Salad, Lettuce Thai, Sunday Dinner, Spicy, more
"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 is 6 servings
Ingredients
- FOR THE PORK
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- FOR THE SAUCE
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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 by Step Method
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
No special items needed.
1 Reviews
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