Spicy Thai pork salad (larb)
Uncooked 96% lean ground pork
4 medium, peeled, sliced in half and then sliced 1/4-inch thick, divided
Fresh lime juice
2 Tbsp, divided
2 medium, sliced
1 tsp, hot Asian-style, or to taste
¼ cup(s), fresh, coarsely chopped
¼ cup(s), leaves, fresh, coarsely chopped
1 average, thinly sliced
- Heat a large nonstick skillet over medium-high heat. Cook pork, 1/4 of shallots and 1 tablespoon of lime juice, stirring with a wooden spoon to break up pork as it cooks, until pork is no longer pink, about 6 to 7 minutes.
- In a large bowl, combine remaining shallots, lime juice, scallions, fish sauce, chili sauce, mint and cilantro; add pork mixture and toss well to coat.
- To serve, divide pork mixture among leaves; serve with cucumber slices.
- Serving size: 2 stuffed leaves