From DN Recipes by David Nagy · Food & Beverage

Thai Ground Pork (Larb)

Published

Thai Ground Pork (Larb)

Ingredients
  • 2 pounds ground pork
  • 2 garlic cloves, minced
  • 2 small shallots, minced
  • 1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
  • Juice of 1 lime, plus lime wedges, for serving
  • 2 tablespoons Asian fish sauce
  • 1 teaspoon light brown sugar
  • 1 teaspoon Sriracha (chile sauce), plus more for serving
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped mint
  • 1/2 cup chopped basil
  • Salt and freshly ground pepper
  • 1 cup chopped salted peanuts (or cashews or macadamias)
  • Rice or Butter Lettuce for serving

Directions
Step 1
In a bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha.
Step 2
In a skillet, heat the oil. 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. Season with salt and pepper. Top with the peanuts and sliced jalapeños. Serve with lime wedges, Sriracha over rice or in butter lettuce cups