Thai Larb Moo Pork Salad with Herbs

Ingredients

• 1 pound ground pork
• 1/2 cup red onion thinly sliced
• 1/4 cup fresh mint leaves chopped
• 1/4 cup fresh cilantro leaves chopped
• 1/4 cup fresh Thai basil leaves chopped
• 1/4 cup green onions sliced
• 1 tablespoon roasted rice powder
• 2 tablespoons fish sauce
• 2 tablespoons lime juice freshly squeezed
• 1 teaspoon sugar
• 1 teaspoon chili flakes
• 8 leaves lettuce

Instructions

1. 1 In a dry skillet over medium heat, toast the rice until golden brown, then grind into a coarse powder if not using pre-made roasted rice powder.
2. 2 Heat a large pan over medium-high heat and add the ground pork. Cook, stirring frequently, until the pork is browned and cooked through, approximately 5-7 minutes.
3. 3 Remove the pan from the heat and drain any excess fat. Allow the pork to cool slightly.
4. 4 In a large mixing bowl, combine the cooked pork with the red onion, mint, cilantro, Thai basil, green onions, and roasted rice powder.
5. 5 In a small bowl, whisk together the fish sauce, lime juice, sugar, and chili flakes until the sugar is dissolved.
6. 6 Pour the dressing over the pork mixture and toss until everything is well combined and evenly coated.
7. 7 Serve the larb warm or at room temperature, scooped into lettuce leaves, and garnish with additional herbs if desired.