¼ cup freshly squeezed lime juice
1 teaspoon finely grated lime zest
2 tablespoons fish sauce (i.e. Red Boat brand)
1 tablespoon finely chopped fresh ginger
¼ cup thinly sliced shallot
1 serrano or red jalapeño pepper, thinly sliced crosswise
¼ teaspoon red pepper flakes
1 tablespoon toasted sesame oil
8 ounces cremini mushrooms, finely chopped
16 ounces ground pork
Coarse kosher salt, as needed
¼ cup thinly sliced green onions
¼ cup cilantro leaves, for garnish
¼ cup toasted cashews, roughly chopped
Cabbage leaves or Bibb lettuce leaves, for serving
Lime wedges, for serving
In a small bowl, stir together lime juice, lime zest, fish sauce, ginger, shallot, sliced pepper, and red pepper flakes. Reserve.
Heat sesame oil in a wok over medium heat. Add mushrooms and cook, stirring often, until tender and browned and most of the liquid has evaporated, about 5 minutes. Transfer to a bowl and reserve.
Add ground pork to the wok over medium heat. Stir constantly with a wooden spoon until meat has broken down evenly and begins to brown, about 2 minutes. Increase heat to medium high and let the pork sizzle undisturbed for about a minute - it will start to caramelize around the bottom. Stir, then let sit and caramelize again. Repeat this process for about 5 minutes until pork is fully cooked and crispy around the edges. (If you’d like, tilt the wok and spoon off some of the excess fat while it cooks).
When the pork is ready, return the mushrooms to the wok and stir until warmed through. Pour in the prepared sauce and toss a few times to combine. Season with salt to taste. Transfer larb to a serving bowl. To serve, spoon into cabbage or lettuce leaves and garnish with scallions, cilantro, and cashews.