lunch

Spicy Pork Larb with Toasted Rice Powder and Mint Salad

Name: Spicy Pork Larb with Toasted Rice Powder and Mint Salad
Ingredients: 99.8 g Ground pork, 85% lean; 60.2 g Jasmine rice, uncooked; 460.2 g Baby spinach; 90.3 g Green bell pepper, thinly sliced; 24.0 g Fresh mint leaves; 18.0 g Lime, juice of 1/2; 6.8 ml Fish sauce; 69.0 ml Soy sauce (low sodium); 3.6 g Red pepper flakes; 24.0 g Shallot, thinly sliced; 2.3 ml Toasted sesame oil; 180.5 g Cooked quinoa (for serving base)

Nutrition

941

kcal

Calories

Protein

114

Carbs

Fat

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Ingredients(12)

Ground pork, 85% lean99.8 g

Jasmine rice, uncooked60.2 g

Baby spinach460.2 g

Green bell pepper, thinly sliced90.3 g

Fresh mint leaves24.0 g

Lime, juice of 1/218.0 g

Fish sauce6.8 ml

Soy sauce (low sodium)69.0 ml

Red pepper flakes3.6 g

Shallot, thinly sliced24.0 g

Toasted sesame oil2.3 ml

Cooked quinoa (for serving base)180.5 g

Instructions

Prepare the toasted rice powder: In a dry skillet over medium heat, toast the uncooked jasmine rice, stirring frequently, until deeply golden brown and fragrant, about 5-7 minutes. Let cool completely, then grind into a coarse powder using a spice grinder or mortar and pestle. Set aside.

Cook the pork: Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pan.

Season the pork: Add the fish sauce, soy sauce, red pepper flakes, and sliced shallots to the skillet with the pork. Stir well and cook for 1-2 minutes until the shallots are slightly softened and the sauce is absorbed. Stir in the toasted sesame oil.

Assemble the larb: In a medium bowl, combine the cooked pork mixture, toasted rice powder, baby spinach, sliced green bell pepper, and fresh mint leaves. Squeeze the lime juice over the mixture.

Toss and serve: Gently toss everything together until well combined. The heat from the pork will slightly wilt the spinach. Taste and adjust seasoning if needed – you might want more lime or a pinch more chili flakes.

Plate the dish: Spoon the cooked quinoa into a shallow bowl as a base. Top generously with the spicy pork larb mixture. Garnish with a few extra mint leaves.