Sometimes the best way to escape the everyday is through your food. It can transport you to virtually anywhere, and this time I decided Thailand would be my destination. I love Thai food because it’s so light and healthy, while still satisfying every umami taste bud on my tongue. To round out the meal serve some jasmine rice on the side.
Thai Pork Larb
2 shallots, chopped
1 fresno chili, chopped
2 garlic cloves, minced
1/4 tsp ground ginger
1 lb ground pork
1 1/3 tbs soy sauce (find gluten free)
1/4 c citrus ponzu marinade (or mix of lemon and lime juice with a tad rice wine vinegar)
2 tbs honey
4 scallions, chopped
1/2 c mint
1/2 c basil
lettuce for serving, suggest boston leaf or green leaf
Heat olive oil in a large skillet over high heat. Add shallots, fresno chili, garlic, and ginger, cook for 2 minutes. Add ground pork, breaking up into small pieces with a utensil, cook until nearly cooked through. Add soy sauce, citrus ponzu marinade, and honey. Stir to combine, let sauce reduce for 2 minutes then remove from heat. Just before serving stir in scallions, mint, and basil then serve with lettuce leaves.