Thai Ground Pork Salad (Larb Mu) - BC Dairy

For BC dairy farmers

For health professionals

School or Educator

Equipment

Large nonstick skillet
Wooden spoon
Stove
Mason jar

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 (125 mL) 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) finely chopped fresh mint
1/4 cup (60 mL) finely 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

Directions

Heat oil in large nonstick skillet set over medium-high heat; cook pork, breaking up with wooden spoon, for 8 to 10 minutes or until browned. Add onion; cook for about 5 minutes or until tender. Add chili pepper, ginger and garlic; cook for about 1 minute or until fragrant. Drain fat from pan.
Whisk together milk, sriracha, lime juice, brown sugar, lemongrass paste, fish sauce (if using), and salt. Pour over pork; stir to combine. Cook, stirring often, for 8 to 10 minutes or until most of the liquid has evaporated and mixture is saucy. Remove from heat.
Combine lettuce, mint, cilantro and green onion; divide evenly among 4 Mason jars. Top with pork mixture, carrots, cucumbers and peanuts. Serve with lime wedges.