Thai Pork Larb with Fried Shallots
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Ingredients & Equipment
What we send
- 1/4 ouncebasil
- 1/8 ouncemint
- 12 ouncesgreen beans
- 10 ouncesground pork
- 2 packetsgluten-free soy sauce
- 2 teaspoonssesame oil
- 1 teaspoonsesame seeds
- 1 packetSriracha
- 1head butter lettuce
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 12" large pan
Peel shallot and thinly slice into rings. Halve lime. Rinse remaining produce. Finely chop basil and mint leaves, discarding stems. Trim and discard scallion root and thinly slice. Trim and discard ends of green beans (try lining up the ends to cut them all together).
Heat 3 tablespoons canola oil in a large pan over medium-high heat. When oil is shimmering, add 1 slice shallot to pan. If it sizzles immediately, keep going; if not, try again once the oil is hotter. Fry sliced shallots, stirring to prevent burning, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate to drain. Discard most of shallot oil from pan, leaving behind a thin layer for the next step.
Pat pork dry with a paper towel. Return pan with shallot oil to medium-high heat. When oil is shimmering, add pork. Season with ¼ teaspoon salt and pepper and squeeze over juice of ½ lime. Cook, breaking up, until meat is browned, 3-5 minutes. Stir in soy sauce to coat, then remove pan from heat. Using a slotted spoon, transfer pork to a large bowl, reserving pan for sautéing green beans, and set aside.
Sauté Green Beans
Wipe pan from pork clean and add sesame oil over medium-high heat. When oil is shimmering, add green beans and sauté, stirring, until tender and browning in spots, 5-6 minutes. Add sesame seeds and continue cooking and stirring until seeds are golden brown and fragrant, 1-2 minutes more. Season with ¼ teaspoon salt and pepper as desired, and divide between serving plates.
Season Larb and Prepare Lettuce Wraps
While green beans cook, stir Sriracha, basil, mint, and scallions into bowl with pork to combine. Pat lettuce very dry with paper towel and separate large leaves for wraps (you'll need at least 3 per person, but if you have extra, double up your wraps!).
Plate Thai Pork Larb
Divide lettuce wraps between plates with sesame green beans, then spoon pork larb into each leaf. Garnish with fried shallots and dig in!