Pork Larb With Fresh Herbs Recipes

Steps:

• In a large skillet over medium heat, toast the rice, stirring frequently, until it starts to smell nutty and turns golden in color, about 4 to 5 minutes. Transfer to a mortar and pestle or clean spice grinder and allow to cool for a minute or two. Grind or pulse the rice until it has a powderlike consistency. You should have about 1 1/2 to 2 tablespoons. Set aside and wipe out the pan.
• In a large bowl, whisk together shallots, fish sauce, lime juice, sugar, bird's eye chile, chile flakes, half the scallions, half the mint and half the cilantro. Set aside.
• Heat a large skillet over medium heat, and add pork, breaking meat apart with the back of a wooden spoon or spatula. Cook until meat is no longer pink, but not browned, about 5 to 6 minutes.
• Remove pork from heat and allow to cool for about 5 minutes. Use a slotted spoon to transfer the pork to the bowl with the chile-herb mixture, add the rice powder and stir together until combined. Season with kosher salt to taste.
• Top with remaining herbs and serve. Season with flaky salt and an extra squeeze of lime, if desired.

Steps:

• # Heat oil in wok and stir fry the pork until cooked, about 6-7 minutes (drain any fat). # 2 Remove from heat and mix in the remaining ingredients, put in a nice bowl. Arrange the garnishes around the bowl on a nice platter. Diners just help themselves to the lettuce leaves and pork, plus garnishes. Read more: http://www.food.com/recipe/pork-larb-with-fresh-herbs-124560#ixzz1CK4UMuwG

Steps:

• Heat oil in wok and stir fry the pork until cooked, about 6-7 minutes (drain any fat).
• Remove from heat and mix in the remaining ingredients, put in a nice bowl. Arrange the garnishes around the bowl on a nice platter. Diners just help themselves to the lettuce leaves and pork, plus garnishes.