Monday, June 29, 2015

pork larb with coconut rice

I know what you are thinking--what is larb?  It's a dish from Thailand characterized by minced meat (pork is a rather fatty meat when ground so I stuck the pork chops), coconut rice, fresh mint and basil, and lettuce.  The Hubby said that he loved it after eating about 3 bites!  I adored this recipe too especially since it can be a quick weeknight meal (making the rice ahead of time is a BIG help!)

pork larb with coconut rice
{pork larb with coconut rice}

pork larb with coconut rice

makes 4 servings

1 cup brown rice
14 oz coconut milk
2 tablespoons sesame seed oil
1 pound pork chops, cubed
2 cloves garlic, minced (local)
1 tablespoon ginger, minced
1 tablespoon lemongrass, minced
1/4 to 1/2 teaspoon chili flakes
2 tablespoons lime juice
1 cup carrots matchsticks
1 cucumber, seeded and diced (local)
1 red or white onion, thinly sliced (local)
2 tablespoons mirin (sweet rice wine but can substitute sugar)
2 tablespoons ponzu or soy sauce
3 sprigs mint stems, leaves removed and chopped (local)
3 sprigs basil stems, leaves removed and chopped (local)
1 lime, cut into wedges
1 head Boston or bibb lettuce, washed (local)
sesame seeds (optional for garnish)
  1. Cook rice with coconut milk until done.  You might need to add more water as is cooks, and it's best to do this step ahead of time or soak the rice for faster cooking time.
  2. Heat sesame oil in pan unti lhot.
  3. Add pork and sear on one side; continue to cook pork until done about 10 minutes.
  4. Add garlic, ginger, lemongrass, chili flakes, and lime juice.  Cook about 3 minutes.
  5. Turn off heat and add carrots, cucumber, onions, mirin, ponzu, and half of mint and basil leaves.
  6. To serve, place lettuce leaves on a plate and then top with rice.  Top with pork mixture and serve with lime wedge.
  7. Enjoy!
Technically larb can be made with any meat.  I have not tried it yet, but we will since we both loved this so much.

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