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Pork Larb
Ingredients
Serves 4-6
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
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Instructions
1
In a small bowl, stir together lime juice, lime zest, fish sauce, ginger, shallot, sliced pepper, and red pepper flakes. Reserve.
2
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.
3
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).
4
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.
