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A salad that's mostly meat? Yep!
10 min
15 min
--
Heat a large nonstick skillet over medium-high heat. Add water, ground pork, and a tablespoon of lime juice to the skillet. Cook by stirring constantly and breaking up the pork.
Once the pork is done cooking, set it aside and let it cool to touch. Drain cooled pork and transfer pork to the mixing bowl.
Meanwhile, in a large mixing bowl, combine together remaining lime juice and fish sauce. Drain cooled pork and transfer pork to the mixing bowl.
Add the remaining ingredients, except the lettuce, and toss to combine.
To serve, scoop desired amount of larb onto a butter lettuce leaf.
Former food professional and Betty Crocker Test Kitchens alumni. Portfolio: janniewang.com Blog: fritesandfries.com Instagram: instagram.com/j.anniewang
A salad that's mostly meat? Yep!
10 min
15 min
--
Heat a large nonstick skillet over medium-high heat. Add water, ground pork, and a tablespoon of lime juice to the skillet. Cook by stirring constantly and breaking up the pork.
Once the pork is done cooking, set it aside and let it cool to touch. Drain cooled pork and transfer pork to the mixing bowl.
Meanwhile, in a large mixing bowl, combine together remaining lime juice and fish sauce. Drain cooled pork and transfer pork to the mixing bowl.
Add the remaining ingredients, except the lettuce, and toss to combine.
To serve, scoop desired amount of larb onto a butter lettuce leaf.
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