Thai Larb Moo Pork Salad with Herbs

Ingredients

• 1 pound ground pork
• 1 cup red onion, thinly sliced
• 1 cup fresh mint leaves, chopped
• 1 cup fresh cilantro leaves, chopped
• 1 cup fresh Thai basil leaves, chopped
• 1 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

Method

1. 01
   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. 02
   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. 03
   Remove the pan from the heat and drain any excess fat. Allow the pork to cool slightly.
4. 04
   In a large mixing bowl, combine the cooked pork with the red onion, mint, cilantro, Thai basil, green onions, and roasted rice powder.
5. 05
   In a small bowl, whisk together the fish sauce, lime juice, sugar, and chili flakes until the sugar is dissolved.
6. 06
   Pour the dressing over the pork mixture and toss until everything is well combined and evenly coated.
7. 07
   Serve the larb warm or at room temperature, scooped into lettuce leaves, and garnish with additional herbs if desired.