Yay! My first post in Foodblog Land! I have decided to commemorate this introductory post with the sharing of one of my favorite recipes: Larb.
Larb might not be the most beautifully named dish I’ve ever eaten, but it is by far my favorite salad. Everyone I’ve made it for has fallen in love with it, including veggie-hating individuals which will remain unnamed.
This salad epitomizes the Thai ideals of balancing sweet, hot, sour & bitter in their dishes. From the seasoned pork to salad laced with mint leaves and the sweet lime-sesame dressing, this salad is an explosion of flavor. Traditionally, larb is not served on top of a salad and dressed this way, but I have taken liberties and constructed a salad that even picky eaters will request again! 🙂Ingredients: For the seasoned meat
-1lb ground pork (or turkey)
-5 cloves garlic, minced
-2 inch knob ginger, minced
-3-4 Thai chilies, chopped
-1/2 lime, juiced
-2 tbsp sesame oil
-2 tbsp fish sauce
-2 tbsp brown sugar For the salad
-red bell pepper
-red onion or shallot For the dressing
-2 tbsp brown sugar
-1 1/2 limes, juiced
-1 tbsp Sriracha
-1 tbsp fish sauce
-1 tbsp sesame oil Directions:
- Brown ground pork on medium heat with sesame oil. Once browned, add garlic, chilies & ginger. Stir until fragrant, about 2 minutes.
- Add brown sugar and stir until it starts to stick. Add fish sauce & lime juice, continuing to cook on medium-low for 3-4 more minutes. Remove from heat.
- Mix ingredients for dressing and set aside.
- Assemble salad; pour dressing over salad, reserving a few spoonfuls. Top with seasoned pork. Add remaining dressing over pork & serve. Try not to freak out when you realize how good this salad is.