Larb Pork Tacos

Larb?! Yes, larb. If you aren’t a big thai food fan, then you might not have heard of larb, but I’m here to tell you that you should hear about it, ok?! It’s sweet, spicy, sour, and salty all in one, a complete flavor bomb.

I found this recipe after my husband came home with 2 pounds of ground pork, and I didn’t want to just throw it into meatballs, or burger patties. Bonappetit.com is usually the first place I look for inspiration and I’m so glad I did because I found this gem of a recipe for garlic-chile ground pork. You can serve it with sticky rice which is more traditional of a larb, or like I do, on a tortilla with cilantro and sour cream.

The original recipe calls for a dried chile such as chile de arbol, but I only had dried ancho chile’s so it gives it a little Mexican twist.

Resource: Bonappetit.com by Bryant Ng

Adapted by Tierney Larson

Ingredients:

1 tbl vegetable oil

1 shallot, chopped

4 garlic cloves, peeled and chopped

1 dried chile (chile de arbol or ancho chile)

kosher salt

1 lb of ground pork

1 tbl fish sauce

1 tbl soy sauce

1 pinch of sugar

1 cup of low sodium chicken or vegetable broth

2 tsp unseasoned rice wine vinegar

Ok so..

Heat the oil over medium high heat in a medium saucepan. Add the shallots, garlic and chile and a pinch of kosher salt and cook stirring frequently until the shallots are translucent. About 3-4 min.

Add the ground pork and cook breaking up the pork with a wooden spoon until almost fully cooked, about 3 minutes. Add the fish sauce, soy sauce and a pinch of sugar to the pan and cook until the liquid has evaporated.

Add the broth and bring to a boil, then lower the temperature and let it simmer uncovered for about 15-18 min until all the liquid has evaporated.

Remove from the heat and stir in the rice wine vinegar, taste and add salt if necessary.

Serve with rice, or on a tortilla with chopped cilantro and sour cream.

1 lb of ground pork