“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.”
3 tablespoonsolive oil
4 garlic cloves, pressed through garlic press
1 lbground pork
1⁄4 teaspoonkosher salt
1 largeshallot, thinly sliced into rings
1 lemongrass, stalk bottom third only, tough outer layers removed, thinly sliced
5 scallions, thinly sliced
2 jalapenos, sliced in 1-inch matchsticks (or 4 Thai chiles, thinly sliced)
2 tablespoonsfresh lime juice
4 teaspoonsfish sauce
2 teaspoons reduced sodium tamari
1⁄2 cup roasted salted skin-on peanuts, coarsely chopped
1⁄2 cup torn mint leaf
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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