Larb is a traditional dish that comes from Thailand and Laos. It traditionally combines meat, chili, lime, and herbs like mint and cilantro. Here, carrots and bok choy round out the flavors and balance the meat-heavy flavors. Some people have a hard time with fish sauce’s intense flavor. If that’s you, you can substitute soy sauce. Serve the larb with a light beer and if you want to stretch the meal even further, a pot of white rice would taste great alongside.
3 tablespoons fresh lime juice (from 2 limes)
1 tablespoon fish sauce
2 teaspoons light brown sugar
3 tablespoons canola oil, divided
½ teaspoon crushed red pepper (optional)
2 garlic cloves, chopped
1 red Fresno chile, thinly sliced (about ¼ cup), divided
1 pound ground pork
1½ teaspoon kosher salt
½ teaspoon black pepper
6 heads baby bok choy (about 10 oz.)
4 large multicolored carrots, peeled and shaved lengthwise (about 2 cups)
2 scallions, thinly sliced on the diagonal (about ⅓ cup)
⅓ cup packed fresh cilantro leaves and tender stems
¼ cup roasted salted peanuts, coarsely chopped
Sat fat 6.91g
How to Make It
Whisk together lime juice, fish sauce, brown sugar, 1 tablespoon of the oil, and, if desired, red pepper in a small bowl until sugar dissolves; set aside.
Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add garlic and half of chile slices; cook, stirring constantly, until fragrant, about 10 seconds. Add pork, salt, and black pepper; cook, stirring to break pork into large pieces and pressing down firmly to crisp, until browned and starting to char, 8 to 10 minutes. Remove from heat; stir in 2 tablespoons of the lime juice mixture.
Thinly slice bok choy stalks on the diagonal; cut leaves into 1½ -inch-wide strips. Combine bok choy slices and strips, carrots, scallions, and cilantro in a large bowl. Add remaining lime juice mixture; toss to coat. Serve pork over bok choy mixture. Top with peanuts and remaining chile slices.
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