Ground Pork & Mushroom Larb Lettuce Wraps

GROUND PORK AND MUSHROOM LARB LETTUCE WRAPS

Larb is a delicious and quick salad from Laos and northern Thailand. It can be made with any kind of ground meat or mushrooms, but always features fish sauce, fresh lime juice, chiles and lots of fresh herbs. In addition to lettuce wraps, it can also be served with sticky rice. If you want to skip the rice powder that’s fine - it’s just a nice authentic touch.

Serves 5-6
Takes about 10 minutes prep time + 10 minutes cook time

INGREDIENTS:

1 pound ground pork

1/2 pound Enos frozen sautéed mushroom mix (shiitakes & oysters), thawed -or 1 and 1/2 pounds of fresh mushrooms, chopped and sautéed

2 tablespoons white rice*, (optional)

2 tablespoons oil (toasted sesame, virgin coconut, or sunflower)

2 tablespoons sorghum syrup (or brown sugar)

3 tablespoons fish sauce

3 tablespoons sriracha hot sauce

2 medium shallots, thinly sliced (about 1/2 cup)

2 cloves garlic, minced

juice and zest of 1 lime

1/2 bunch cilantro, coarsely chopped (about 1/3 cup)

1 bunch fresh spearmint, coarsely chopped (about 1/3 cup)

1/4 cup chopped, roasted peanuts or cashews

1 head butter, looseleaf, or romaine lettuce, for serving

lime wedges, for serving

INSTRUCTIONS:

1. *Optional: In a small, dry pan toast rice over medium heat, stirring frequently, until golden and fragrant, about 7-8 minutes. Grind to a coarse powder in a mortar & pestle or spice grinder.

2. In a small bowl, mix dressing: stir together sorghum, fish sauce, hot sauce, shallots, garlic, & lime juice/zest. Set aside.

3. In a large non-stick or seasoned cast iron pan, heat oil over medium/high heat. Add pork and break up with a spatula. Turn and cook until starting to brown (about 4-5 minutes), then add mushrooms. Stir-fry for another couple minutes and add optional toasted rice powder. As soon as pork is browned, remove from heat and add dressing. Stir in half the herbs. . Serve immediately or after cooled down a bit, garnished with the remaining herbs and chopped nuts alongside lettuce leaves, lime wedges, and additional fish and hot sauce.
   

Dani Lind

Recipe by Dani Lind of Rooted Spoon Culinary and Red Clover Ranch

Dani Lind is a chef, caterer, recipe developer, gardener, and forager. Dani loves to create local/seasonal meals for her catering business, Rooted Spoon Culinary and for guests at Red Clover Ranch, a retreat + event space outside of Soldiers Grove, WI. She lives and gardens on a farm near Red Clover Ranch with her husband, dogs, and a small herd of grass-fed organic beef cattle.