Author Notes: Though this dish originates in Laos, many variations exist around Thailand. The base of the dish is made up of ground meat, often chicken or pork but variations also include ground duck or mushrooms and toasted, ground rice. Most often, larb is served cold or at room temperature with pickled vegetables and large pieces of lettuce that act as wraps for the meat. 

Spicy Pork Larb With Vegetables & Herbs

Serves: 4 
Prep time: 10 min 
Cook time: 15 min

Ingredients

• 2teaspoons coconut oil
• 1pound ground pork
• 1cup finely shredded purple cabbage
• 1large carrot, shredded
• 1onion, finely sliced
• 2tablespoons finely minced ginger
• 2tablespoons finely minced lemongrass
• 1Thai chili, finely chopped
• 2teaspoons fish sauce
• 1/4cup lime juice, about 2 large limes
• 1/2cup roughly chopped fresh cilantro
• 1/2cup roughly chopped fresh mint

Directions

1. Heat coconut oil in a large non-stick frying pan over medium-high heat. Add onion and cook until softened and starting to char slightly, about 4-5 minutes.
2. Add pork and cook, stirring frequently and breaking up the meat with a wooden spoon, until no longer pink, about 5-6 minutes. Add cabbage and carrot, cook until vegetables start to soften, 4 minutes.
3. Once vegetables are tender add ginger, lemongrass, chili, fish sauce and lime juice. Mix until everything is well combined and cook until flavours come together, about 2 minutes. Mix in fresh herbs and serve over rice. Garnish with extra herbs, if desired.

https://food52.com/recipes/77065-spicy-pork-larb-with-vegetables-herbs