Paleo Pork Larb (Laap)
- Author: Sean
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 3 Servings
- Cuisine: Laos
- 800-1000g ground pork
- 1 tsp salt
- 2 tbsp Lime juice
- 1 tsp chili powder
- 3 shishito peppers sliced thinly
- 1 head Boston lettuce cut lengthwise and marinated in
- 1 tbsp rice wine vinegar
- 1 tbsp mirin
- 1 tbsp Lime juice
- 2 tbsp fish sauce
- 1/2 tsp pepper
- 1 tbsp chopped mint
- 1 tbsp chopped cilantro
- 1 tbsp chopped Thai basil
- If you don’t have roasted chopped almonds, you can chop coarsely and place in a 350F oven until golden and fragrant.
- Mix 1 tsp of salt, 2 tbsp of lime juice and the 1 tsp chili powder into the raw ground pork and let it marinate for 15-20 mins
- Slice the Boston lettuce leaves in half lengthwise and place in a bowl.
- Whisk together 1tbsp rice wine vinegar and 1 tbsp mirin (or tbsp. water with ¼ tsp sugar) and pour over the boston lettuce leaves.
- Toss lightly to coat and rest while prepping the other ingredients.
- Chop the herbs and set aside.
- Whisk together the dressing ingredients and set aside.
- Heat a skillet on the stove on med-high heat.
- Quickly sauté the sliced shishitos and set aside.
- When the pork has marinated long enough, add to the skillet and fry while breaking apart the meat with a flat spatula. You should have very small grains of pork the cook is done.
- I drain the pork quickly at this point as there is a fair bit of liquid. You can continue frying if you like but you will start to dry out the pork. Cook it as you like it though.
- Add the shishito peppers back in and mix thoroughly with the pork.
- Remove the pan from the heat and turn off the stove.
- Stir the dressing into the pork.
- Arrange the Boston lettuce on a plate as a base.
- Put laarb on top.
- Sprinkle with toasted almonds.
- Sprinkle with chopped herbs.
- Squeeze a little lime juice on top if desired.
- Open a Thai beer (or any beer) and toast yourself for having dinner ready in under 45 mins.