Thai Larb Moo (Spicy Pork Salad)
Ingredientsfor 2
320
Cal
28g
Protein
12g
Carbs
18g
Fat
- 11.5 lbs ground pork
- 23 tablespoons fish sauce
- 33 tablespoons lime juice
- 42 tablespoons toasted rice powder
- 51.5 teaspoons dried chili flakes
- 64 shallots, sliced paper-thin
- 74 green onions, sliced thin
- 81/2 cup fresh mint leaves
- 91/2 cup fresh cilantro
- 102 tablespoons lemongrass, minced (inner core)
- 111 tablespoon fresh galangal or ginger, minced
- 12Sticky rice and fresh vegetables for serving
Instructions
- 1
Toast raw rice in a dry skillet over medium heat for 5–7 minutes, stirring constantly, until golden brown and nutty-smelling. Grind in a spice grinder to a coarse powder. This toasted rice powder is the unique thickener and textural element of larb.
- 2
Cook ground pork in a dry pan over medium-high heat with 2 tablespoons water, breaking into small pieces. Cook until just done and pale — about 5 minutes. Do not brown the pork; larb uses gently cooked, moist ground meat.
- 3
Transfer pork with all juices to a mixing bowl while still warm. Immediately add fish sauce, lime juice, chili flakes, and toasted rice powder. Toss well.
- 4
Add shallots, green onions, lemongrass, and galangal. Fold in mint and cilantro. Taste and adjust — larb should be boldly sour, salty, spicy, and herbal with the toasted rice powder providing a subtle nuttiness.
- 5
Serve immediately over a bed of fresh herbs with sticky rice alongside. Eat the larb with sticky rice, using the rice to scoop up the salad.