Larb Salad

6 steps · 45 min total

1. 01

   Cook the Pork

   In a large sauté pan, combine the ground pork and chicken stock. Cook over medium-high heat for about 5 minutes, breaking up the pork as it browns and absorbs the stock.
2. 02

   Add Aromatics

   Stir in the minced garlic, thinly sliced shallots, and Thai chilies. Continue to cook for another 5 minutes, or until the pork is fully cooked through and the liquid has mostly evaporated. You'll smell the garlic and chilies bloom as they cook.
3. 03

   Make the Dressing

   Take the pan off the heat and let the pork cool down a bit while you make the dressing.

   In a medium mixing bowl, whisk together the fresh lime juice, fish sauce, sugar, and grated ginger until the sugar dissolves. Give it a taste — it should be a balance of tangy, salty, and sweet.

4. 04

   Combine Pork and Dressing

   Add the slightly cooled pork mixture to the bowl with the dressing. Stir everything together until the pork is evenly coated.
5. 05

   Stir in Herbs

   Fold in the fresh basil, cilantro, mint leaves, and green onions. You can mix them in now, or set them out separately so everyone can add their own preferred amount.
6. 06

   Serve

   Arrange the butter lettuce leaves on a platter. Spoon the larb mixture into the lettuce cups, adding sliced tomatoes on the side if you like.