PORK LARB WITH FRESH HERBS
Based on a recipe from the Spirit House Cook Book. Done with small lettuce leaves makes a great appetiser for a party. This is usually part of a Thai meal. From The lettuce down, these are the garnishes, not to be put and mixed with the mince.
Provided by Latchy
Categories Pork
Time 22m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in wok and stir fry the pork until cooked, about 6-7 minutes (drain any fat).
- Remove from heat and mix in the remaining ingredients, put in a nice bowl. Arrange the garnishes around the bowl on a nice platter. Diners just help themselves to the lettuce leaves and pork, plus garnishes.
Nutrition Facts : Calories 614.9, Fat 48, SaturatedFat 12.4, Cholesterol 90.2, Sodium 1405.4, Carbohydrate 18.5, Fiber 4.8, Sugar 4.3, Protein 31.2
PORK, VEGGIE AND RICE NOODLE LETTUCE WRAPS WITH SWEET CHILI SAUCE
Inspired by pork larb, the Southeast Asian pork dish topped with an abundance of fresh herbs and served in lettuce cups, this dish builds on big-batch make-ahead staples. In this case, the traditional minced pork filling is swapped out for shredded roasted pork. (You can make enough for the week with our Meal Prep Slow-Roasted Pork recipe.) We added a handful of pre-steamed vegetables from our Meal Prep Steamed Vegetables, along with tender rice noodles and a simple seasoning of sweet chili sauce, fish sauce and lime juice. Serve it all in crispy lettuce leaves with fresh herbs and chopped peanuts for topping.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, about 3 minutes. Drain well, then rinse thoroughly under cold water. Shake out as much water as possible, then transfer to a medium bowl and toss with 1 teaspoon of sesame oil. Set aside at room temperature.
- Meanwhile, whisk the chili sauce, fish sauce, lime juice, 6 tablespoons of water and 2 good pinches of salt in a small bowl until well combined.
- Heat the remaining 1 teaspoon sesame oil in a medium nonstick skillet over medium-high heat. Add the pork and cook, stirring occasionally, until hot and lightly browned at the edges, about 6 minutes. Add the vegetables and continue to cook until warmed through, about 2 minutes more. Add 2 tablespoons of the chili sauce mixture and toss until well coated and reduced slightly, about 1 minute more.
- Pull off 12 to 16 outer leaves from the head of lettuce. Fill the lettuce leaves with the rice noodles, pork and vegetable mixture, cilantro, mint and peanuts. Serve with the remaining chili sauce mixture on the side for dipping and drizzling.
PORK LARB (THAI SALAD WITH PORK, HERBS, CHILI, AND TOASTED RICE POWDER) RECIPE
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
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
LARB
This is one of my favorite dishes. I learned to prepare it during a Thai cooking class given by the chef/owner at the Thai Erwan restaraunt in VA.
Provided by Wenstar
Categories Rice
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Cook the ground meat until done and drain.
- Mix the meat with the lime juice, fish sauce, red onions, chili peppers (optional), roasted rice powder and mix well.
- Serve on bed of lettuce and top with sliced green onions and mint leaves.
- May add additional red peppers if you desire it hotter.
- Enjoy.
Nutrition Facts : Calories 354.4, Fat 18.2, SaturatedFat 5.2, Cholesterol 192.6, Sodium 1553.5, Carbohydrate 7.6, Fiber 1.4, Sugar 3.2, Protein 40.9
HERBY PORK LARB WITH CHILE
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
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
FISH LARB
Larb, a boldly flavored Thai dish, often combines ground chicken, ground pork or other ground meat with dried chile, scallions, shallots, fish sauce, lime, fresh herbs and nutty toasted rice, which you can make yourself or find at Asian markets. The dish also works with crumbled tofu, mushrooms, cauliflower or fish. In this quick-cooking fish version, fish fillets are pan-seared until cooked through, then broken into bite-sized pieces and tossed with the rest of the ingredients. Serve with sticky rice, small wedges of salted green cabbage, cucumber spears or lettuce leaves.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pat fillets dry and season on both sides with salt and pepper.
- Heat a large (12-inch) nonstick skillet over high. When the pan is hot, add the oil. Working in batches, if necessary, cook the fillets skin-side down. (To prevent splattering, lay the portion of the fillet closest to you into the pan first, so that any oil will splatter in the direction away from you as you set down the rest of the fillet.) Press down on the fish with a spatula for 20 seconds, then lower heat to medium and cook until golden, 2 to 3 minutes.
- Carefully flip fillets and cook until cooked through, about 90 seconds. (Time will vary depending on the thickness of the fish.) Add additional oil if needed for a second batch.
- Transfer the fish to a cutting board. Remove the skin if desired, then break the fish into bite-size chunks with a knife or fork. Transfer to a serving bowl and stir in the fish sauce and sugar. Set aside to cool slightly.
- While the fish cools, make the toasted rice powder, if using raw jasmine rice: Wipe out the skillet and return it to medium heat. Toast the rice, stirring frequently, until it starts to smell nutty and turns golden, 4 to 5 minutes. Transfer to a mortar and pestle or spice grinder, cool slightly, then process into a powder.
- Add the red onion and red-pepper flakes to the fish and stir gently. Add the cilantro, mint, scallions and lime juice and stir gently to combine. Sprinkle with the toasted rice powder and season to taste with more fish sauce and lime juice as needed.
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PORK LARB RECIPE (LARB MOO) - A REAL ISAAN-STYLE THAI RECIPE
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Cuisine ThaiCategory Main Course, SaladServings 2Estimated Reading Time 8 mins
- Cook the pork - crumble with your fingers into a pan set over a medium heat (the pan does not need to be non-stick, but no harm if it is). Stir as it begins to cook, further breaking it up with your spoon (you will find that all of the pieces of meat will separate during the cooking process). Eventually, the meat will turn opaque and juices will begin to be produced.
- As soon as you can see no more uncooked meat, turn off the heat. You should be left with some of the juices.
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4.9/5 (25)Total Time 25 minsCategory PorkCalories 372 per serving
- In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant––about 10 minutes. Grind to a coarse powder in a mortar & pestle. Set aside.
- Place your wok back over high heat until smoking. Add the oil and the ground pork. Stir-fry until the pork is browned, and add in the toasted rice powder, sugar, fish sauce, and lime juice.
- Stir-fry for another minute, and then add in the chili, shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
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