Serves 4
15 min
Spicy Pork Larb With Vegetables & Herbs
Recipe GLPRa051c3166bec95
A vibrant and aromatic Thai-inspired dish of seasoned ground pork combined with fresh shredded vegetables and a bright balance of spicy, sour, and herbaceous flavors. This quick and simple larb comes together in minutes with a fragrant base of ginger and lemongrass, finished with fresh cilantro and mint for an authentic southeast Asian experience.
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Ingredients
2 teaspoons coconut oil
1 pound ground pork
1 cup finely shredded purple cabbage
1 large carrot, shredded
1 onion, finely sliced
2 tablespoons finely minced ginger
2 tablespoons finely minced lemongrass
1 Thai chili, finely chopped
2 teaspoons fish sauce
1/4 cup fresh lime juice, about 2 large limes
1/2 cup roughly chopped fresh cilantro
1/2 cup roughly chopped fresh mint
Directions
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering.
Add the ground pork to the hot oil, breaking it into small pieces with a spoon or spatula. Cook, stirring frequently, until the pork is no longer pink and reaches an internal temperature of 160F, approximately 3 to 4 minutes.
Add the minced ginger, minced lemongrass, and chopped Thai chili to the cooked pork, stirring constantly for about 30 seconds until fragrant.
Add the sliced onion to the mixture and stir for 1 minute until softened.
Stir in the shredded purple cabbage and shredded carrot, tossing to combine and warm through, about 1 minute.
Pour the fish sauce and lime juice over the mixture, stirring well to distribute the seasonings evenly.
Remove from heat and stir in the fresh cilantro and fresh mint until just combined.
Divide among four serving bowls and serve immediately while warm.
