Pork Larb

Now that you are armed with your cool foodie Christmas purchases from Heather’s previous post you need something to do with them.  Fear not boys and girls because Jeff is here with a simple and delicious dish for idiots.

Larb is one of my favorite dishes to get at the local Thai restaurant unfortunately they lack a pork larb.  I have debated talking to management about the lack of love for the precious pig but decided it would be cheaper to just create my own and cut out the middle man.

This dish also helped me cut down drastically on the amount of meat in my freezers and pretty soon you will see some creative posts especially when I get to pig’s heart.   Yes you read that right I managed to acquire a pig’s heart from my last whole hog purchase.  Have no freaking clue what I can do with it but hey in keeping with my old school name it could be a disaster.

This dish also pisses me off because in true Jeff fashion I had to make it after I cleared out the herb garden so I had to head to the store to buy the fresh herbs.  I was cool with that until I saw how much they are charging you for a small container of mint…grrr.  Time to install some grow lights and grow herbs indoors.  I hope this does not put me back on a DEA watch list because I can not afford to go back to jail (you will never take me alive copper).

For this recipe you need:

  • 2 lbs of ground pork
  • 1 onion finely diced
  • 1-2 jalapenos finely diced
  • 2 cloves of garlic finely diced
  • Thumb size piece of ginger finely diced
  • Juice of 1 lime
  • 3 tablespoons of fish sauce
  • Heavy pinch of sugar
  • 1/2 cup of fresh mint finely diced
  • 1/2 cup of fresh corainder finely diced
  • 1/2 cup of bay leaf finely diced
  • Spoonfuls upon spoonfuls of sambal oelek
  • Spoonfuls upon spoonfuls of Sriracha (p.s. Asian markets are the cheapest place to find sambal and siraracha)
  • Toasted sesame oil

This is where it gets difficult so hold on:

  • Brown pork, drain, set aside (you may need to add some oil to the pan if the pork is sticking)
  • Lower the heat to medium, saute the onion and jalapeno until soft (about 5 minutes), add in the garlic and ginger, and saute for another 30 seconds.
  • Add in the pork, lime juice, sambal, siraracha, fish sauce, herbs, sugar, and a couple dashes of sesame oil.
  • Taste…are you happy?  If not add more sambal and siraraha because those two ingredients make everything taste better.

Serve and enjoy!

larb_plate

Cooked up by Jeff

8 Comments

  1. 8
    December 16

    Interesting combination of flavours!

    I suppose living in TX has it’s benefits. I still have some fresh herbs left, but they are dwindling because of our unseasonably cold winter!

  2. 7
    December 14

    I always know I will leave your posts with a smile. The pork larb looks and sounds tasty! Buying fresh herbs in the winter drives me nuts – it’s crazy how expensive they are.

  3. 6
    December 11

    I’ve never heard of this before, sounds great! Love the flavours. and can’t wait to see what you do with the pig’s heart!

  4. 5
    December 11

    I’ve got some pork to grind so this might be a good way to go.

  5. 4
    December 11

    Sounds really tasty!
    I say yes to the minty grow-op. Let me know how it goes. I am think of doing that myself. Away from the fish tanks of course…
    I will be skipping heart day.. you are an adventurer!

  6. 3
    December 10

    This sounds like an interesting list of ingredients. I like the idea of fresh lime added to the ground pork. It looks Delicious!!

  7. 2
    December 10

    I know! I try to avoid fresh herb dishes in the winter! It seems ridiculous to pay that for mint, when a few weeks ago, I had more than I knew what to do with!

  8. 1
    December 10

    Idiot? Hey that’s me!

    I’m looking forward to that pig heart post. I’ve had pig lungs but never heart.

    And isn’t it ridiculous how much a little handful of herbs cost? It’s freaking ridiculous.

    P.S. Was it the rich-man’s brioche you made from the BBA? I made that earlier this year and I just about threw that dough against the wall. Absolutely ridiculous getting that thing going by hand.