Pork Larb

As the weather takes a warm turn and our days get brighter, so does what we eat! This pork larb is the perfect springtime wrap. With farm fresh lettuce and herbs, hot chili, juicy pork, and lime—its the refreshing and nourishing meal you’ve waited all winter to eat.

INGREDIENTS

1 pound woodland pork 

20-25 leaves carriage house farm lettuce 

1 bird's eye chili (Or any hot chili)

2 limes

2 tablespoons toasted rice powder 

2 green onions 

1 sliced shallot 

cilantro 

chopped mint 

¼ teaspoon Sesame oil

½ tablespoon Cin Soy soy sauce (or tamari to make gluten free)

½ teaspoon fish sauce 

white pepper 

DIRECTIONS

Toasted Rice Powder:

In a dry pan add two tablespoons of rice. Keep the rice moving in the pan until it’s light brown and smells toasty. Remove from the heat and grind in either a mortar and pestle or in an electric spice grinder / coffee grinder.

Sauce:

In a bowl add the juice from two limes. Add fish sauce, sesame oil, soy sauce, and white pepper to taste. Roughly chop the mint, cilantro, green onion, shallot, and chili, then add to the sauce mixture.

In a pan, cook the pork with salt and white pepper until cooked through but not browned. Remove with a slotted spoon and add to the sauce. Add toasted rice powder and mix everything together.

Serve atop or alongside large lettuce leaves, and dig in!

Recipe by Mary Hackett