Pork and Beef Larb
We were in the mood for Larb last night. Its a tart and healthy Thai salad that can be made with ground beef, pork or chicken. I bought both ground beef and pork so I used them both as I wasn't sure how many of us there would be for dinner. We served the larb on lettuce leaves with a cucumber salad.
Beef and Pork Larb
1 tablespoon coconut oil
6 large cloves of garlic, thinly sliced
3-4 Thai bird chiles, thinly sliced
1 lb lean ground pork
1 lb grass fed ground beef
Salt and freshly ground pepper to taste
2 tablespoons fish sauce
1/2 cup low sodium organic chicken broth
2 teaspoons honey
2 cups fresh basil leaves torn or cut into bite size pieces
1 cup fresh cilantro coarsely chopped
1 cup mint leaves coarsely chopped
3 scallions, thinly sliced
Romain or Boston lettuce leaves for serving
3 green onions thinly sliced
Heat coconut oil in a large skillet over high heat. Add garlic and chiles and cook, stirring, until the garlic begins to take on color, about 30 seconds.
Add pork and beef and cook, breaking up any large clumps of meat until it is browned through, about 6-8 minutes. Add fish sauce, broth and honey and continue to cook until flavors are blended and most of liquid has evaporated. Add 1/2 cup lime juice and set aside.
Toss basil, cilantro and mint in a bowl. Serve larb with herbs, lettuce cups and lime wedges.
This was a great and quick meal which I served witha cucumber salad seasoned with lime juice, fresh thai bird chiles, a sliced shallot and lime juice, which was a great accompaniment.