Tuesday, April 9, 2013
Recipe: Pork Larb Lettuce Wrap
We made this Pork Larb Lettuce Wrap recipe this evening. The dish (I'd recommend this as an appetizer) has really nice flavors but a major flaw. The recipe calls for toasting a tablespoon of long-grain rice until browned, grinding the rice in a spice grinder and then sprinkling the meat with the powder. Definitely don't do this!!! It gave the dish a weird grainy texture that was not appetizing. Or, if you want to try this, do it with just a small portion of meat to see if you like it.
Other than that, the flavors were good -- think garlic, fish sauce, lime, sugar, spice (we used a serrano pepper), red onion, cilantro, mint, basil -- very southeast Asian.
We used ground chicken because the store ran out of pork (and I didn't want to use ground beef); however, I think the pork's flavor and texture would be ideal to use the next time we make it.