Thai Ground Pork Salad

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
  • S/P
  • Olive oil
  • 1 cup chopped salted peanuts
  • 1 large head Boston or other leafy lettuce, separated into leaves
  1. In a large bowl, mix the pork, garlic, shallots and minced jalapeño.
  2. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the Sriracha.
  3. In a skillet, heat a dash of olive oil or vegetable oil.
  4. 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.
  5. Season with S/P and top with the chopped peanuts. Serve with lime and lettuce for wrapping.

Serves: 6

Recipe source: Food and Wine

Time: 30 minutes

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One thought on “Thai Ground Pork Salad

  1. Double Glazing January 20, 2011 / 6:28 PM

    There is nothing tricky about this one, and once you’re done pounding the pork into submission, the battle’s pretty much over! If you’ve never tried cooking with the toasted rice powder before, you’re going to love it.

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