I loved this recipe (known as larb or laab and served as an appetizer) – full of amazing flavors, much like most Thai food and an easy meal to make on a weeknight. The contrast in Thai food makes me smile; the pork is soft and juicy with sweet and spicy chili sauce, hot jalapeno, and tangy lime which contrast with the cool mint, basil, and cilantro. I hope you enjoy! Serve with boston lettuce leaves you use to wrap the pork inside.
- 2 pounds ground pork
- 2 garlic cloves, minced
- 2 small shallots, minced
- 1 large jalapeño, seeded and minced
- Juice of 1 lime, plus lime wedges, for serving
- 2 tablespoons Asian fish sauce
- 1 teaspoon light brown sugar
- 1 teaspoon Sriracha (chile sauce)
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint
- 1/2 cup chopped basil
- Olive oil
- 1 cup chopped salted peanuts
- 1 large head Boston or other leafy lettuce, separated into leaves
- In a large bowl, mix the pork, garlic, shallots and minced jalapeño.
- In a small bowl, whisk the lime juice, fish sauce, brown sugar and the Sriracha.
- In a skillet, heat a dash of olive oil or vegetable oil.
- Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs.
- Season with S/P and top with the chopped peanuts. Serve with lime and lettuce for wrapping.
Recipe source: Food and Wine
Time: 30 minutes