Spicy Thai Pork Larb

Larb is a classic spicy Southeast Asian 'salad', packed with seasoned meat, tender veggies, and all the umami flavor you can imagine. This rendition includes ground pork, cabbage and carrot slaw, and freshly torn herbs for an explosion of flavor with every bite. Finish it off with a side of aromatic coconut rice and a big squeeze of lime!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse your fresh produce, gently pat dry

Step 2

Remove the bottom of the iceberg lettuce, then slice the head in half. Separate the leaves and set aside for assembly. Thinly slice the green onions. Slice the lime into wedges. Thinly slice the serrano pepper.

Step 3

Place a large nonstick saute pan onto the stovetop, add tbsp. of cooking oil, and set the heat to medium-high. When the oil is hot, carefully add the ground pork. Season with salt and pepper. Cook for 3-4 min, or until browned. Reduce the heat to medium. Add the green onions and the lemongrass confit. Add the serrano pepper as desired and cook for 30-60 sec.

Step 4

Add the shredded cabbage and carrots. Cook for 2-3 min, until wilted. Turn off the heat. Squeeze 1-2 of the lime wedges over the pork

Step 5

Add the coconut basmati rice to a microwave-safe bowl, cover with a damp paper towel, and microwave for 90 sec. Stir, then microwave for 1 additional min.

Step 6

Spoon the Thai pork into the lettuce cups and garnish with the fried shallots and freshly torn cilantro, mint, and basil. Serve with the remaining lime wedges to squeeze over the lettuce cups. Garnish with the chill flakes as desired. Enjoy the coconut rice on the side.