Cold Ground Pork Larb
This is a larb, but a good larb - a refreshing salad-like dish that's very tasty and good for you. Featuring toasted crushed rice and ground pork, raw cabbage serves as the perfect vessel. It's a creative take on a hot dog sandwich but for salads, with an aromatic fish sauce-based dressing and fresh herbs.
Ingredients
Instructions
- 1
Make the larb sauce: In a small bowl, mix together the fish sauce, lime zest and juice, Thai chilies, serrano, garlic, ginger, and cilantro. Set aside.
- 2
In a dry pan over medium-low heat, toast the rice until golden and fragrant, about 15 minutes. Transfer the toasted rice to a mortar and pestle and grind until fine. Set aside.
Timer: 15m - 3
Set a large pot over medium heat. Add the canola oil and pork and cook until gray, about 5 minutes. Stir in the larb sauce, mint, Thai basil, cilantro, shallot, and toasted rice. Continue to cook until the mixture begins to toast, another 1 minute. Remove from the heat and set aside.
Timer: 5m - 4
Cut the cabbage into quarters and peel off layers to form little cups. Spoon the meat into the cups. Garnish each one with a little bit of chicharrón and serve limes on the side for your guests to squeeze on top.