Long time, no chat! I would say I’m back and will be posting more regularly, but the next month for me is going to be hectic with moving, getting a puppy (!!!!!), and focusing on promoting my private chef business out in Rhode Island. So speaking of, if you know anyone in the Rhode Island area that is looking to hire a private chef this upcoming summer, send them my way!
But to the recipe! This dish is one of my all time favorites. I first learned the recipe during my first (and only hah!) job working as a line cook. The restaurant I worked at was an Asian fusion restaurant, so a lot of our family meals were Asian inspired to use the ingredients we had at the restaurant. One of the main line cooks taught me this recipe and it was always my favorite family meal. For those who don’t know what “family meal” is, its the meal that those who work in the restaurant eat before the restaurant is actually open for service. No, when you work in a restaurant you don’t get to eat the food that’s on the menu. Family meals can be very hit or miss depending on the amount of time available to put into the meal, but this one was always a hit!
It is a mix of spicy, juicy ground pork, crispy shallots, rice, and fun, fresh garnishes. The most satisfying bowl, and easy to make too!
First step is to make the crispy shallots. Don’t shy away from frying! I’m telling you, once you try these, you will want to make them to put on every dish. They are addicting! The key to frying shallots is to start them out in cold oil. Heat your pan to medium and allow them to come up to temperature and fry until nice and crispy.
Fried shallots are the key to my heart.
The next step for this recipe is one that you could definitely pass on, but it is traditionally a key ingredient of laarb, which is toasted rice powder.
All you do is toast some rice in a dry pan until nice and golden brown.
Then use a mortar and pestle or a high powered blender to grind it up!
Next for the pork! In a medium skillet over high heat add 1 pound of ground pork.
Once its slightly browned, add in your seasoning. 2 tbsp of the toasted rice powder, 2 tbsp fish sauce, 1 tsp sugar, 1 tsp red pepper flakes, 1 tbsp soy sauce, and the juice of 2 limes. Plus a pinch of salt and pepper.
Turn off the heat once the pork is cooked and add the fresh minced cilantro, basil, and 2 scallions.
Then get your garnishes ready and its time to assemble! Shredded cabbage, jalapenos, more basil and cilantro, and crispy shallots.
Start with a bed of white rice and the pork. Then go crazy with the toppings!
- ¼ cup white jasmine rice
- 4 shallots, thinly sliced
- Vegetable oil for frying
- 1 pound ground pork
- 2 tbsp fish sauce
- Juice of 2 limes
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp red pepper flakes
- ¼ cup minced fresh cilantro
- ¼ cup chopped fresh basil
- 2 scallions, chopped
For serving: shredded green cabbage or iceberg lettuce, cooked white rice, sliced jalapenos, lime wedges
- First make the toasted rice powder. In a dry skillet, add the rice and toast over medium heat until golden brown. Remove from heat and add to a mortar and pestle and grind it into a fine powder. Or use a high speed blender to grind it up. Set aside.
- Fry your shallots, in a pan add your sliced shallots and enough vegetable oil to fully submerge the sliced shallots. Turn heat to medium and let the shallots come up to temperature and fry until golden brown. This process should take about 5-7 minutes, add to a paper towel to drain and season with salt.
- In a medium skillet, add a splash of oil and heat to high. Add your ground pork and use a wooden spoon to break it up and let it start to brown, 2-3 minutes. Add in the rice powder (about 2 tbsp worth), fish sauce, soy sauce, lime juice, sugar, and red pepper flakes. Cook for another 1-2 minutes until pork is cooked. Turn off heat and add half your chopped herbs (saving the other half for garnish), and scallions.
- Serve over cooked white rice and top with desired toppings.
So many flavors!! And such a satisfying, yet also relatively healthy dinner!
And I hope to check back in soon 🙂
XOXO Chef Chelc