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

Name: Pork Larb (Thai Salad with Pork, Herbs, Chili, and Toasted Rice Powder)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 340 grams lean pork or chicken, trimmed of connective tissue and cut into 1-inch cubes; 118 milliliters roughly chopped fresh cilantro leaves and tender stems; 59 milliliters fish sauce; 118 milliliters roughly chopped fresh basil leaves (preferably Thai); 59 milliliters roughly chopped fresh mint leaves; 118 milliliters dry glutinous rice (See note above); 59 milliliters lime juice from about 4 limes; 2 Tbsps palm sugar (see note above); 2 scallions, thinly sliced; 118 milliliters thinly sliced shallots; 2 Tbsps ground dry Thai chilis (more or less to taste); 118 milliliters vegetable oil

Pork Larb (Thai Salad with Pork, Herbs, Chili, and Toasted Rice Powder) is a gluten free and dairy free main course. One portion of this dish contains about 19g of protein, 40g of fat, and a total of 541 calories. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. It will be a hit at your The Super Bowl event. If you have scallions, cilantro leaves and tender stems, palm sugar, and a few other ingredients on hand, you can make it. To use up the glutinous rice you could follow this main course with the My Mom’s Coconut Sticky Rice Cake for Chinese New Year as a dessert. This recipe is typical of American cuisine.

Instructions

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.

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Meat

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.

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Meat

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Food Processor

Bowl

Transfer meat to a bowl. Repeat with remaining meat. Set aside.

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Meat

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Bowl

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.

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Popcorn

Meat

Rice

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Frying Pan

Transfer to mortar and pestle and grind until it has the texture of cracked black pepper. Alternatively, grind in a spice grinder. Set aside.

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Cracked Black Peppercorns

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Mortar And Pestle

Add oil and shallots to now-empty skillet and cook over medium-low heat, stirring constantly until shallots are golden brown, about 5 minutes.

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Shallot

Cooking Oil

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Frying Pan

Drain shallots and discard oil but do not wipe out pan.

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Shallot

Cooking Oil

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Frying 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.

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Fish Sauce

Water

Pork

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Frying Pan

Transfer to a large bowl and allow to cool five minutes.

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Bowl

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.

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Fish Sauce

Lime Juice