Thai Pork Larb Salad with Basil, Lime, and Peanuts
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Ingredients & Equipment
What we send
- 5mini sweet peppers
- 1/8 ouncebasil
- 2 tablespoonsroasted salted peanuts
- 1/8 ounceginger
- 2 clovesgarlic
- 10 ouncesground pork
- 1 tablespoonvegetarian Worcestershire
- 2 packetsgluten-free soy sauce
- 1 tablespoondark brown sugar
- 1head Boston lettuce
- 1/2 cupshredded green cabbage
- 1/2 cupshredded red cabbage
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
Rinse all produce. Halve mini peppers lengthwise, discarding seeds and stems, then thinly slice lengthwise into strips. Roughly chop or tear basil leaves, discarding stems. Halve limes. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan.
Make ginger-garlic paste
Trim and discard skin of ginger. Mince garlic and ginger, then combine on cutting board and sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic and ginger are broken down and a paste forms.
Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add pork. Season with ¼ teaspoon salt and black pepper as desired. Cook, breaking up, until cooked through and no longer pink, about 5 minutes. Stir in Worcestershire, soy sauce, ginger-garlic paste, and half of brown sugar. Cook, stirring occasionally, until pork is coated and sauce is reduced, 2-3 minutes more. Remove pan from heat and set aside.
Make lime dressing
In a large bowl (big enough for the salad), whisk together juice of 2 limes, remaining brown sugar, ¼ teaspoon salt, and black pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined.
Pat lettuce dry with paper towel, separate large leaves, and add to bowl with lime dressing; discard tough root. Add slaw mix, mini peppers, and half of basil and toss to coat.
Plate Thai pork larb salad
Divide salad between serving plates (try to arrange the leaves facing up, to create little #platedpics–worthy pockets). Top with pork. Garnish with peanuts and remaining basil, and dig in!