© Con Poulos
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 6

At Thai restaurants, Tom Mylan usually requests a double order of larb (or laab), an addictive appetizer of ground meat spiked with chiles, lime juice and fish sauce and served with lettuce leaves for wrapping.    More Thai Recipes  

How to Make It

Step 1    

In a bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha.

Step 2    

In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping.

Suggested Pairing

Like many southeast-Asian dishes, larb combines sweet, spicy and tangy flavors, making it tough to match with wines unless they're sweet and tangy, too. An off-dry Riesling from Washington state is ideal.

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