Thai Ground Pork Salad (Larb Mui)

Ingredients

  • 2 Tbsp (30 mL) canola oil
  • 1 lb. (500 g) ground pork
  • 1 onion, finely chopped
  • 1 green Thai chili pepper, seeded and chopped
  • 2 Tbsp (30 mL) minced fresh ginger
  • 4 cloves garlic, minced
  • 1/2 cup milk
  • 2 Tbsp (30 mL) sriracha hot sauce
  • 2 Tbsp (30 mL) lime juice
  • 1 Tbsp (15 mL) brown sugar
  • 2 tsp (10 mL) lemongrass paste
  • 2 tsp (10 mL) fish sauce (optional)
  • 1/4 tsp (1 mL) salt
  • 4 cups (1 L) shredded leafy green lettuce
  • 1/4 cup (60 mL) finley chopped fresh mint
  • 1/4 cup (60 mL) finley chopped fresh cilantro
  • 1/4 cup (60 mL) finely chopped fresh green onion
  • 1 cup (250 mL) matchstick carrots
  • 1 cup (250 mL) matchstick cucumbers
  • 1/3 cup (75 mL) crushed peanuts
  • lime wedges

Equipment

  • measuring cups and spoons
  • cutting board and knife
  • large nonstick skillet
  • wooden spoon
  • bowl
  • whisk
  • mason jars

Prep time:

25

Yields:

25

Cook time:

4

Recipe submitted by:

BC Dairy Association

Perfect with a cold glass of milk to tame the spicy flavours.

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