Herby Pork Larb With Chile Recipes

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HERBY PORK LARB WITH CHILE



Herby Pork Larb With Chile image

In this take on the classic Thai dish larb moo, ground pork is pan-cooked, then stirred together with a combination of funky fish sauce, fresh and dried chiles, shallots, lime juice and an abundance of fresh herbs for brightness. If you don't eat pork, ground chicken or turkey will work well in its place. Making the toasted rice powder is a little fussy, but it gives the dish an authentic nutty flavor and crunch. That said, if you skip it, it will still be delicious. If you have the time, top this dish with crispy shallots: It takes the whole thing to the next level, as does a flurry of chive blossoms when in season. Serve this spicy dish with sticky rice, and grilled or roasted wedges of cabbage squeezed with lime, but for a low-key weeknight, plain white rice and lettuce leaves work just as well.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, meat, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons jasmine rice
1 large shallot, thinly sliced into rounds (about 1 scant cup)
2 tablespoons fish sauce
1/4 cup lime juice from about 2 to 3 limes, plus more for serving (optional)
1/2 teaspoon sugar
1 bird's eye chile, thinly sliced
1/2 teaspoon red-pepper flakes, plus more to taste
3 scallions, thinly sliced
1/2 cup torn mint leaves
1/2 cup roughly chopped cilantro, leaves and tender stems
1 pound ground pork
Kosher salt
Flaky salt (optional)

Steps:

  • In a large skillet over medium heat, toast the rice, stirring frequently, until it starts to smell nutty and turns golden in color, about 4 to 5 minutes. Transfer to a mortar and pestle or clean spice grinder and allow to cool for a minute or two. Grind or pulse the rice until it has a powderlike consistency. You should have about 1 1/2 to 2 tablespoons. Set aside and wipe out the pan.
  • In a large bowl, whisk together shallots, fish sauce, lime juice, sugar, bird's eye chile, chile flakes, half the scallions, half the mint and half the cilantro. Set aside.
  • Heat a large skillet over medium heat, and add pork, breaking meat apart with the back of a wooden spoon or spatula. Cook until meat is no longer pink, but not browned, about 5 to 6 minutes.
  • Remove pork from heat and allow to cool for about 5 minutes. Use a slotted spoon to transfer the pork to the bowl with the chile-herb mixture, add the rice powder and stir together until combined. Season with kosher salt to taste.
  • Top with remaining herbs and serve. Season with flaky salt and an extra squeeze of lime, if desired.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 24 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 780 milligrams, Sugar 3 grams

PORK LARB (THAI SALAD WITH PORK, HERBS, CHILI, AND TOASTED RICE POWDER) RECIPE



Pork Larb (Thai Salad with Pork, Herbs, Chili, and Toasted Rice Powder) Recipe image

A classic Northern Thai dish, larb is a meat-based salad that exemplifies the hot, sour, pungent, and sweet flavor balance typical of many Thai dishes. Our version uses fried shallots for extra flavor along with toasted rice powder, giving it an intense nuttiness. We found that grinding the meat yourself in a food processor results in a more interesting and varied texture.

Provided by J. Kenji López-Alt

Categories     Snack     Appetizer     Appetizers and Hors d'Oeuvres     Salads     Salad

Time 30m

Yield 4

Number Of Ingredients 14

3/4 pound lean pork or chicken, trimmed of connective tissue and cut into 1-inch cubes
1/2 cup dry glutinous rice (See note)
1/2 cup thinly sliced shallots
1/2 cup vegetable oil
1/4 cup fish sauce
2 scallions, thinly sliced
1/2 cup roughly chopped fresh basil leaves (preferably Thai)
1/2 cup roughly chopped fresh cilantro leaves and tender stems
1/4 cup roughly chopped fresh mint leaves
2 tablespoons ground dry Thai chilis (more or less to taste)
1/4 cup lime juice from about 4 limes
2 tablespoons palm sugar (see note)
Crumbled pork rinds (optional)
Thinly sliced fresh red chili (optional)

Steps:

  • Place meat on a tray leaving a one inch space between each cube and place in freezer until firm but not frozen, about fifteen minutes. Transfer half of meat to bowl of food processor and pulse until meat is roughly ground and no pieces larger than 1/4-inch remain, about 10 one-second pulses. Transfer meat to a bowl. Repeat with remaining meat. Set aside.
  • While meat chills, place rice in an empty 12-inch skillet and heat over medium-high heat shaking constantly until rice is golden brown and a nutty popcorn-like aroma emerges, about 6 minutes. Transfer to mortar and pestle and grind until it has the texture of cracked black pepper. Alternatively, grind in a spice grinder. Set aside.
  • Add oil and shallots to now-empty skillet and cook over medium-low heat, stirring constantly until shallots are golden brown, about 5 minutes. Drain shallots and discard oil but do not wipe out pan.
  • Add pork, 1 tablespoon fish sauce, and 2 tablespoons water to pan. Cook, stirring frequently until pork is just cooked through but not browned at all, about 6 minutes. Transfer to a large bowl and allow to cool five minutes. Add remaining fish sauce, scallions, basil, cilantro, mint, half of chili, lime juice, sugar, and toasted rice powder. Toss with hands and taste for seasoning, adding more chili if higher heat is desired.
  • Just before serving, add fried shallots and toss again. Granish with pork rinds and chili. Serve immediately with cabbage or lettuce on the side.

Nutrition Facts : Calories 528 kcal, Carbohydrate 20 g, Cholesterol 75 mg, Fiber 2 g, Protein 25 g, SaturatedFat 6 g, Sodium 1469 mg, Sugar 9 g, Fat 39 g, ServingSize serves 4 as an appetizer, UnsaturatedFat 0 g

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