Keto Pork Larb Salad
Based on Bon Appetit's Spicy Pork Larb recipe, with some slight changes to make it a little less spicy and fit our keto macros. Serve with 2-3 cups chopped romaine per person. Or with lettuce or cabbage cups. Depending on the spiciness of your jalapenos, you may want to add some crushed red pepper, or sub out spicier chilis.
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INGREDIENTS
Nutrition- 3tablespoons olive oil
- 4
- 1lb ground pork
- 1⁄4teaspoon kosher salt
- 1
- 1
- 5
- 2jalapenos, sliced in 1-inch matchsticks (or 4 Thai chiles, thinly sliced)
- 2tablespoons fresh lime juice
- 4teaspoons fish sauce
- 2teaspoons reduced sodium tamari
- 1⁄2
- 1⁄2cup torn mint leaf
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DIRECTIONS
- Heat oil in a large saucepan over medium-high until shimmering. Add garlic and cook, smashing with a wooden spoon, until some parts are golden brown, about 2 minutes. Push garlic to one side of pan, then add pork and a 1/4 tsp of salt to the other side. Cook, smashing and stirring pork and garlic together, until no clumps remain and meat is no longer pink, about 4 minutes.
- Mix in shallot and lemongrass, cooking until a few pieces of pork are starting to brown.
- Remove pan from heat and stir in scallions, chiles, tamari, lime juice, fish sauce, and half of peanuts. Let larb cool slightly, then taste and season with more salt if needed.
- Serve with lettuce/cabbage cups, passing mint and remaining peanuts separately.
- Or divide lettuce between four bowls, top with the torn mint. Add the larb and remaining peanuts.
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