Larb (Thai Minced Meat Salad — Naturally Gluten-Free)

Ingredients

• 500g ground pork (or chicken, duck, or beef)
• 60g shallots, minced fine
• 30g garlic, minced
• 15g Thai bird's eye chillies, minced
• 40g fresh cilantro, chopped
• 30g fresh mint, torn
• 30g lime juice (Thai Persian limes)
• 30ml fish sauce (or tamari for vegan)
• 200g mixed salad greens (mint, cilantro, lettuce)
• 50g roasted peanuts, coarsely crushed
• 30g toasted rice powder (grind jasmine rice in dry pan until tan, then grind finely)
• 3g Tellicherry black pepper

Method

1. 1
   Heat 15ml neutral oil in large skillet or wok over high heat until smoking; add ground meat and cook 5 minutes, breaking apart with wooden spoon, until no pink remains.
2. 2
   Add shallots, garlic, and bird's eye chillies; stir-fry 2 minutes until fragrant; remove from heat.
3. 3
   Stir in lime juice, fish sauce, cilantro, mint, and toasted rice powder; toss until evenly combined; taste and balance heat/sourness/salt.
4. 4
   Place mixed salad greens on serving plate; mound larb in centre; scatter peanuts around edges.
5. 5
   Garnish with additional mint and cilantro; serve at room temperature with lime wedges and extra chillies on the side.