Pork Larb (Pork Salad with Lemongrass)Casseroles et claviers
Larb is a ground meat and herb dish that originated in Laos. In this version ground pork is mixed with a variety of bold and fragrant ingredients, including lemongrass, cilantro, and mint. This recipe comes together in just under 40 minutes, perfect for busy nights. Serve over a salad, on a bed of noodles, or place in lettuce leaves for a delicious and healthy bite.
- 4 pork cutlets (lean, cut into large pieces)
- 2 shallots (or 1 red onion, finely chopped)
- 2 stalks lemongrass (finely chopped)
- 1/2 bunch coriander (finely chopped)
- 1/2 bunch mint (finely chopped)
- 1 red pepper (thinly sliced, dosage according to taste)
- 4 tablespoons lime juice
- 4 tablespoons fish sauce
- 4 tablespoons brown sugar
- 1In a food processor fitted with a blade, chop the pork cutlets.
- 2Fry the meat in a wok over high heat without oil. Stir constantly until the meat is fully cooked, but it must not be browned.
- 3Finely chop the shallots and the lemongrass (be careful to remove the first layer which is usually a bit hard).
- 4Pour both into a salad bowl with the meat.
- 5Add the coriander and the mint finely chopped and the red pepper cut in thin slices.
- 6In a small bowl, mix the lemon juice, the nuoc nam, and the sugar. Stir until the sugar is melted.
- 7At serving time, mix the sauce to the meat, and serve with salad leaves or soy noodles boiled then cooled.
PER SERVING *
|Calories260Calories from Fat50|
|% DAILY VALUE*|
|Calories from Fat50|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.