Larb with minced pork

Yield: 4 servings

Measure Ingredient
1 ounce Dried snow fungus
1 pounds Ground pork
⅔ cup Lime juice
6 tablespoons Fish sauce
1 tablespoon Sugar
6 tablespoons Julienned fresh ginger
3 teaspoons Ground dried thai chilis
12 tablespoons Sliced scallions
⅔ cup Coarsely-chopped roasted peanuts; unsalted
4 tablespoons Chopped mint
4 tablespoons Lemongrass; tender inner leaves, minced
2 teaspoons Finely-minced fresh hot chili; (to 6 tspns)
2 \N Green leaf lettuce heads; leaves separated,
\N \N Rinsed and dried
4 teaspoons Toasted Rice Powder; see * Note

* Note: See the "Toasted Rice Powder" recipe which is included in this collection.

Soak the mushrooms in hot water until softened, about 15 minutes, then slice them in 1-inch pieces. Boil the pork in a sieve set into a pot of water for about 1 minute, or until cooked. Remove and drain. In a mixing bowl combine the lime juice, fish sauce and sugar. Add pork and mix. Add the ginger and ground chili. Add 6 tablespoons of scallions, the nuts, mint, lemongrass, mushrooms, fresh chilis, and mix. Put 3 leaves of lettuce on each serving plate. Divide and mound the pork mixture on top of the lettuce. Sprinkle 1 teaspoon Toasted Rice Powder on each portion, then divide the remaining scallions between 4 plates. Spoon the liquid left in the bottom of the pork mixture bowl equally over each portion, and serve.

You can roll the mixture up in the lettuce and eat it out of hand. This recipe yields 4 appetizer portions.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G11 broadcast 01-13-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Suggested Wine: Suggested drink: Mekong Whisky Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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