THAI PORK LARB WRAP
Provided by Food Network
Time 35m
Yield 1 wrap
Number Of Ingredients 12
Steps:
- Bring 1/2 cup water to a boil in a small pot. Add the pork and stir until pork is fully cooked. Turn off the stove, then drain out and discard the juices.
- Add lime juice, fish sauce, rice powder, sugar and the powdered chili pepper. Using a wooden spoon, stir and mix until the pork is evenly seasoned. Add the red and white onion, cilantro and green onion, lime leaf and lemongrass. Using the wooden spoon, stir and mix until everything is evenly proportioned. This is the "larb."
- Heat the tortilla in a hot pan until both sides are nice and soft. Lay out the tortilla on a cutting board, spread the mayonnaise on top and add "larb" right in the center of the tortilla. Wrap it up like a burrito. Serve, and you have yourself a nice, healthy lunch.
THAI CHICKEN (OR PORK) SALAD WITH GLASS NOODLES - LARB WOOSEN GA
This is my favourite Thai dish of all time! I lived in Bangkok for 5 years and this was a staple of my diet. My husband and I like it very very spicy, so if you don't, cut the spice by at least half. If you prefer rice to noodles, leave them out and serve this over rice. Then it would be called "Larb Gai (Moo)". This recipe came from a Thai cooking website and has been modified slightly.
Provided by Jo in Singapore
Categories Chicken
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Soak bean threads in water for at least 5 minutes, then use scissors to cut it a few times into 2-3 inch pieces. Boil in water for just 2 minutes, drain, place in bowl, drizzle a small amount of vegetable oil over noodles to prevent them sticking together, and set aside. Do this while the chicken (or pork) cooks.
- To prepare khao koor: get a skillet fairly hot, and add 2 tablespoons of uncooked jasmine rice. Keep it moving until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a mortar and pestle or coffee grinder. The powder should retain some texture and not be too fine a powder.
- In the same skillet, cook the chicken/pork with the garlic with a small amount of oil.
- In a large mixing bowl, add shallots, cooked chicken (or pork), khao koor, ground Thai chile powder, chili flakes, fish sauce, and lime juice. Toss gently until mixed well.
- Add bean thread noodles, spring onion, cilantro, and toss it together a little (not too much).
- Transfer to a dish and top with a generous amount of whole fresh mint leaves.
- If not using the noodles, serve over rice with a side of fresh veggies, like sliced cuccumber, sliced green cabbage, raw sugar snap peas, etc.
Nutrition Facts : Calories 452.5, Fat 8.2, SaturatedFat 2, Cholesterol 158.9, Sodium 1982.3, Carbohydrate 41.1, Fiber 3.2, Sugar 1.9, Protein 52.9
KETO PORK LARB SALAD
Based on Bon Appetit's Spicy Pork Larb recipe, with some slight changes to make it a little less spicy and fit our keto macros. Serve with 2-3 cups chopped romaine per person. Or with lettuce or cabbage cups. Depending on the spiciness of your jalapenos, you may want to add some crushed red pepper, or sub out spicier chilis.
Provided by Chandra M
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium-high until shimmering. Add garlic and cook, smashing with a wooden spoon, until some parts are golden brown, about 2 minutes. Push garlic to one side of pan, then add pork and a 1/4 tsp of salt to the other side. Cook, smashing and stirring pork and garlic together, until no clumps remain and meat is no longer pink, about 4 minutes.
- Mix in shallot and lemongrass, cooking until a few pieces of pork are starting to brown.
- Remove pan from heat and stir in scallions, chiles, tamari, lime juice, fish sauce, and half of peanuts. Let larb cool slightly, then taste and season with more salt if needed.
- Serve with lettuce/cabbage cups, passing mint and remaining peanuts separately.
- Or divide lettuce between four bowls, top with the torn mint. Add the larb and remaining peanuts.
Nutrition Facts : Calories 544, Fat 43.4, SaturatedFat 11.6, Cholesterol 81.8, Sodium 3481.5, Carbohydrate 10.7, Fiber 3, Sugar 2.7, Protein 30.3
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