Spicy Thai pork salad (larb)
0
Points®
Total time: 25 min • Prep: 18 min • Cook: 7 min • Serves: 4 • Difficulty: Easy
Fans of Thai food, or new to the Asian cuisine, this one is for you! Full of classic ingredients like chili and fish sauce, lime juice and mint, this dish is great as an appetizer or meal on it's own. The fresh lettuce leaves serve as the wraps and add a little crunch to each bite. Cucumbers are traditional and cool any heat while lime juice and mint add zing. Fish sauce brings a rich umami and chili sauce adds the heat. Serve with a bowl of hot and sour or wonton soup for a full Asian-inspired meal. Ready in 25 minutes, you can have this larb on a busy weeknight or for a special weekend meal.
Ingredients
Uncooked 96% lean ground pork
1 pound(s)
Shallot
4 medium, peeled, sliced in half and then sliced 1/4-inch thick, divided
Fresh lime juice
2 Tbsp, divided
Scallions
2 medium, sliced
Fish sauce
1 Tbsp
Chili sauce
1 tsp, hot Asian-style, or to taste
Peppermint leaves
¼ cup(s), fresh, coarsely chopped
Cilantro
¼ cup(s), leaves, fresh, coarsely chopped
Boston lettuce
8 leaf/leaves
Kirby cucumber
1 item(s), thinly sliced
Instructions
1
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.
2
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.
3
To serve, divide pork mixture among leaves; serve with cucumber slices.
4
Serving size: 2 stuffed leaves
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