Spicy Thai Pork Salad (Larb)
- Total Time
- 0:25
- Prep
- 0:18
- Cook
- 0:07
- Serves
- 4
- Difficulty
- Easy
If you like well-spiced Asian cuisine, this recipe's a must-try. It features classic Thai ingredients like chili and fish sauce, lime juice and mint.
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uncooked 96% lean ground pork1 pound(s)
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uncooked shallot(s)4 medium, peeled, sliced in half and then sliced 1/4-inch thick, divided
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fresh lime juice2 Tbsp, divided
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uncooked scallion(s)2 medium, sliced
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fish sauce1 Tbsp
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chili sauce1 tsp, hot Asian-style, or to taste
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mint leaves¼ cup(s), fresh, coarsely chopped
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cilantro¼ cup(s), leaves, fresh, coarsely chopped
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boston lettuce8 leaf/leaves
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kirby cucumber(s)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