Thai Ground Pork Salad Recipes

THAI LARB RECIPE (LARB MOO ลาบหมู)

Steps:

• First step is to make the toasted rice (khao kua ข้าวคั่ว).
• Heat a frying pan on low heat, toss in the uncooked Thai sticky rice (no oil). Stir continuously, kind of like you're roasting peanuts or coffee. Toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat. It will also be very fragrant and smell almost like popcorn. It took me about 15 minutes or so.
• Once the rice is finished toasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder (a blender or food processor will also work fine). Put your toasted sticky rice powder in a bowl aside.
• Add 300 grams of minced pork to a small sized saucepan with a handle. Fry the pork, breaking it into small minced pieces, until it's fully cooked all the way through. For best flavor, leave all the oils that come out (but if you want to be healthier, you can also drain the pork oil, and add in a splash of water instead). Take the pork off the heat.
• Leaving the pork in the same pot, add 1 heaping tablespoon of the toasted rice powder into the pork. Also toss in ½ - 1 tablespoon of chili flakes.
• Add a pinch of sugar, ½ tablespoon of fish sauce, and squeeze in the juice from 1 - 2 limes (I used about 1 ½ full limes, but I like it quite sour).
• Give the pork and the seasoning a quick stir.
• Peel and slice the shallots, finely mince about 5 green onions and a few culantro leaves (if you have them), and just pluck about 20 or so mint leaves off the stem. Throw everything into the saucepan with the pork.
• Give the larb moo a good mix, making sure all the spices and dressing coats the pork.
• Taste test. See if it needs more fish sauce for saltiness, lime juice, or chili flakes. Get it the way you want it.
• Dish it out onto a plate and garnish with more mint leaves, Thai sweet basil, and culantro.

THAI GROUND-PORK SALAD WITH MINT AND CILANTRO

Steps:

• Cut off and reserve roots from cilantro for Broiled Red Snapper with Tamarind Sauce . Chop enough cilantro and mint leaves to measure 2 tablespoons each. Discard tough stems from remaining cilantro and mint and arrange sprigs on a platter. Cut cabbage lengthwise into 4 wedges and cut out core. Arrange wedges on platter. Thinly slice shallots lengthwise.
• In a small saucepan with a fork stir together pork and 2 tablespoons lime juice and cover with cold salted water. Bring pork to a simmer, stirring with fork to break up meat, and gently simmer until just cooked through, 1 to 2 minutes. In a sieve drain pork well and in a bowl toss with shallots, chopped herbs, bread crumbs, fish sauce, cayenne, and remaining lime juice to taste.
• Transfer pork salad to a serving bowl and put on platter. Have guests serve themselves: Arrange sprigs of cilantro and mint on pieces of cabbage and spoon some pork salad on top. Close cabbage around mixture to eat.

THAI GROUND PORK SALAD

Steps:

• In a bowl, mix the pork, garlic, shallots and minced jalapeno (I didn't add the minced jalapeno for our kids). In a small bowl, whisk the lime juice, fish sauce, brown sugar, and the Sriracha.
• In a skillet, heat the oil. Add the pork mixture and cook over medium-high heat, stirring to break up the meat, until no pink remains, about 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl and stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapenos. Serve with lime wedges, Sriracha, and lettuce for wrapping.

THAI PORK SALAD

Steps:

• Season pork with salt and pepper. Heat a large skillet (preferably cast iron) over high 5 minutes. Add half of cabbage, cut-side down; cook, flipping once, until charred, 3 to 4 minutes. Transfer to a plate. Add 1 tablespoon oil to skillet, then pork; cook, flipping once, until a thermometer inserted into thickest parts registers 140 degrees, 2 to 3 minutes. Transfer pork to a plate; let cool slightly, then thinly slice.
• In a large bowl, whisk together onion, lime juice, fish sauce, chile, sugar, and remaining 1 tablespoon oil. Chop raw and charred cabbage into bite-size pieces; add to bowl along with cucumber and toss to combine. Season with salt and pepper. Divide among plates. Top with pork, mint, and peanuts; serve.

OUR 30+ BEST GROUND PORK RECIPES (+GROUND PORK TACOS)

Steps:

• Cook the seasoned ground pork with the rest of the ingredients.
• Serve in taco shells with desired toppings.

THAI GROUND PORK SALAD

Steps:

• 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. 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 and lettuce for wrapping.

{LARB MOO} CHICKEN THAI LETTUCE WRAPS RECIPE

Steps:

• Make The Fish Sauce: Combine the fish sauce, 2 tablespoons of the lime juice, and sugar in a small jar, close, and shake until the sugar is dissolved. (You could also whisk this - just make sure that sugar is well mixed in.) Taste the sauce and, if you want it fresher and brighter and less funky, add the remaining 1 tablespoon of lime juice.
• Cook The Onions: Heat oil in a large nonstick frying pan over medium-high heat. When the oil shimmers, add shallots and the white parts of the green onions (save the green parts for later) and cook, stirring a few times, until golden brown, about 1 minute. Add galangal or ginger and garlic and cook a few seconds until fragrant.
• Cook The Meat: Add pork, chicken or turkey and, use a wooden spoon or spatula, to break the meat into bite-sized pieces. Season with chile powder, chile sauce (if using), and some kosher salt and cook, stirring rarely, until meat is cooked through and golden brown, about 5 minutes. Stir in the sauce ingredients and cook until there's only enough left to coat the meat mixture, about 1 minute more.
• Remove from heat, stir in remaining scallions, kaffir lime, and the herbs. Taste and adjust seasoning as desired. Serve hot or cold, filling each lettuce cups with a few spoonfuls of filling. Top with additional herbs and lime wedges, as desired.