Thai pork salad – larb moo

Thai pork salad - larb moo
One of those simple hot weather dishes you can easily prepare in a few minutes to keep your kitchen cool.

Thai pork salad – larb moo
adapted from The Everything Thai Cookbook
serves 4

1 tablespoon toasted rice powder (available in Asian specialty stores – I left that out but it adds lots of flavor)
lettuce leaves
large Thai sweet basil leaves (bai horapa)
2 limes, juice
1 pound ground pork
3 tablespoons fish sauce
1 shallot, thinly sliced
1/2 tablespoon (or to taste) ground dried chili pepper
5 sprigs cilantro, chopped

Squeeze the juice of 1 lime over the ground pork and let marinate for a few minutes.

Heat a large skillet on high. Add a couple of tablespoons of water and then immediately add the pork; stir-fry until the pork is cooked through. (Don’t worry if the pork sticks at first—it will eventually loosen.)

Pour off any fat that has accumulated in the pan and then put the pork in a large mixing bowl. Add the remaining lime juice (to taste), fish sauce, shallot, ground chili pepper, cilantro, and toasted rice; stir to combine thoroughly.

To serve, place the mixture in a serving bowl and let guests use the lettuce and basil leaves to scoop out the mixture.

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