{"id":7790,"date":"2019-05-16T17:44:05","date_gmt":"2019-05-16T17:44:05","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7790"},"modified":"2019-05-20T19:08:18","modified_gmt":"2019-05-20T19:08:18","slug":"larb-love-lasts","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/05\/16\/larb-love-lasts\/","title":{"rendered":"Larb Love Lasts"},"content":{"rendered":"

I’ve been busy farming.\u00a0 I really need three of me.\u00a0 One to farm, one to cook, and one to sleep.\u00a0 Then I could do a round robin.\u00a0 Speaking of birds, we have a bird nesting under the porch roof.\u00a0 Now we have to avoid that entrance to keep the bird from fleeing the nest.\u00a0 Because I’d feel bad if the eggs didn’t make it.<\/p>\n

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My favorite thing right now is paper plates.\u00a0 The less dishes I have to do the better.\u00a0 Some days it seems like all I do is wash dishes.\u00a0 Yesterday, I did three loads.\u00a0 So last night I served dinner on the paper plates.\u00a0 Again.\u00a0 So?!\u00a0 You shushit.<\/p>\n

\"\"<\/p>\n

Anyway, I made larb last night.\u00a0 With…you guessed it….pork.\u00a0 It’s everything I love about Thai food.\u00a0 It’s sweet, sour, salty, and fresh with lots of bite, heat, and crunch.\u00a0 And it uses ground pork, of which I have plenty.\u00a0 Perfect!\u00a0 Enough talking…just make it already!<\/p>\n

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Pork Larb<\/h2>\n
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Ingredients<\/h3>
  • 2<\/span> lbs<\/span> ground pork<\/span><\/li>
  • 3<\/span> tablespoons<\/span> toasted ground Thai glutinous rice<\/span><\/li>
  • 1\/2<\/span> cup<\/span> lime juice<\/span><\/li>
  • 2<\/span> tablespoons<\/span> peanut oil<\/span><\/li>
  • 1\/3<\/span> cup<\/span> Thai fish sauce<\/span><\/li>
  • 1\/3<\/span> cup<\/span> sugar<\/span><\/li>
  • 2<\/span> tablespoons<\/span> crushed red pepper<\/span><\/li>
  • 1<\/span> shallot minced<\/span><\/li>
  • 1<\/span> half red onion sliced thin<\/span><\/li>
  • 1\/2<\/span> cup<\/span> roasted unsalted peanuts<\/span><\/li>
  • 1<\/span> knob ginger peeled and julienned<\/span><\/li>
  • 1<\/span> bunch mint leaves torn<\/span><\/li>
  • 1<\/span> bunch cilantro destemmed<\/span><\/li>
  • Lettuce cups of your choice or baby greens<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • In a small skillet over medium high heat, toast the rice until dark golden.\u00a0 Remove from heat, pour into a mortar and pestle or clean coffee bean grinder and grind to a fine powder.<\/div><\/li>
    • In a skillet over medium high heat, brown the pork in the peanut oil.\u00a0 Add the lime juice, fish sauce, sugar, and shallot.\u00a0 Lower the heat to medium low and cook until the liquid has reduced significantly, about 20 minutes, stirring to prevent sticking.<\/div><\/li>
    • Add the crushed red pepper, the rice powder, and the peanuts and cook for about 5 minutes.\u00a0 Fold in the ginger and the onions, cooking for another 5 minutes and remove from heat.\u00a0 Serve with mint and cilantro with the lettuce.\u00a0 Enjoy it with an ice cold pilsner!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      I’ve been busy farming.\u00a0 I really need three of me.\u00a0 One to farm, one to cook, and one to sleep.\u00a0 Then I could do a round robin.\u00a0 Speaking of birds, we have a bird nesting under the porch roof.\u00a0 Now we have to avoid that…<\/p>\n","protected":false},"author":1,"featured_media":7812,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/05\/IMG_0784.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-21E","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7790"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7790"}],"version-history":[{"count":8,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7790\/revisions"}],"predecessor-version":[{"id":7840,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7790\/revisions\/7840"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7812"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7790"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7790"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7790"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}