Pork Larb (Thai Lettuce Cups)

May is Asian American, Native Hawaiian, and Pacific Islander Heritage Month, and at SLICE we’re excited to honor the vibrant cultures and stories that shape our community. To celebrate, Chef Tai is sharing one of her favorites: her bright, flavorful Pork Larb!

PORK LARB (THAI LETTUCE CUPS)
SERVES 4

Created Chef Tai
INGREDIENTS:

• 1 ½ tablespoons jasmine rice, uncooked
• 1 ½ tablespoons canola oil
• 1 pound ground pork
• 1-2 tablespoons water
• 2tablespoons fish sauce, plus extra to taste
• 2-4 tablespoons freshly squeezed lime juice (about 3 to 4 limes), plus extra to taste
• 1 small clove garlic, minced
• ½ teaspoon crushed red pepper flakes, plus extra to taste
• ¼ (packed) cup whole fresh mint leaves, chiffonade
• ¼ (packed) cup whole fresh cilantro leaves, chopped
• 2 small shallots, peeled and very thinly sliced
• 4 to 6 green onions, green tops only, very thinly sliced
• 1 head Bibb or Boston lettuce, separated into lettuce cups

INSTRUCTION:
1. Heat a sauté pan over medium heat. Toast rice in hot pan, stirring frequently, until the aroma is released, and rice begins to brown. Cool completely, then pulverize toasted rice in a spice grinder to form a coarse powder. Transfer ground rice to a small bowl and set aside.
2. Return sauté pan to a burner over medium heat. Add oil and ground pork. Cook for about1 minute, add water, and steam until pork is cooked through.
3.Whisk together fish sauce, lime juice, garlic and crushed red pepper flakes. Start with a smaller amount of fish sauce and lime juice and add more to the finished dish to taste.
4. Pour dressing over the pork and toss with toasted ground rice, mint, cilantro, shallots, and green onions. Taste and adjust the seasoning as desired with more fish sauce, lime juice and crushed red pepper flakes. The pork should be highly flavorful.
5. Place the lettuce cups on a tray along with a bowl of the larb. The larb should be served in lettuce cups and eaten like a taco.