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Thai Ground Pork Salad
© Con Poulos

Thai Ground Pork Salad

  • TOTAL TIME: 40 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • STAFF-FAVORITE

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.

  1. 2 pounds ground pork
  2. 2 garlic cloves, minced
  3. 2 small shallots, minced
  4. 1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
  5. Juice of 1 lime, plus lime wedges, for serving
  6. 2 tablespoons Asian fish sauce
  7. 1 teaspoon light brown sugar
  8. 1 teaspoon Sriracha (chile sauce), plus more for serving
  9. 1 tablespoon vegetable oil
  10. 1/2 cup chopped cilantro
  11. 1/2 cup chopped mint
  12. 1/2 cup chopped basil
  13. Salt and freshly ground pepper
  14. 1 cup chopped salted peanuts
  15. 1 large head Boston or other leafy lettuce, separated into leaves
  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.
  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.