Lunch · Thai · 20 min
Spicy Pork Larb with Toasted Rice Powder and Mint Salad
- Calories
- 941
- Protein
- 49g
- Carbs
- 114g
- Fat
- 29g
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)
Method
- 01Prepare 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.
- 02Cook 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.
- 03Season 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.
- 04Assemble 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.
- 05Toss 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.
- 06Plate 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.
Cook it with the whole plan around it
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