Paleo Pork Larb (Laap)

Paleo Pork Larb with Basil, Cilantro, Mint, and Toasted Almonds






  1. If you don’t have roasted chopped almonds, you can chop coarsely and place in a 350F oven until golden and fragrant.
  2. 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
  3. Slice the Boston lettuce leaves in half lengthwise and place in a bowl.
  4. Whisk together 1tbsp rice wine vinegar and 1 tbsp mirin (or tbsp. water with ¼ tsp sugar) and pour over the boston lettuce leaves.
  5. Toss lightly to coat and rest while prepping the other ingredients.
  6. Chop the herbs and set aside.
  7. Whisk together the dressing ingredients and set aside.
  8. Heat a skillet on the stove on med-high heat.
  9. Quickly sauté the sliced shishitos and set aside.
  10. 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.
  11. 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.
  12. Add the shishito peppers back in and mix thoroughly with the pork.
  13. Remove the pan from the heat and turn off the stove.
  14. Stir the dressing into the pork.
  15. Arrange the Boston lettuce on a plate as a base.
  16. Put laarb on top.
  17. Sprinkle with toasted almonds.
  18. Sprinkle with chopped herbs.
  19. Squeeze a little lime juice on top if desired.
  20. Open a Thai beer (or any beer) and toast yourself for having dinner ready in under 45 mins.