Pork Larb over Jade Rice
with Crispy Green Beans and Crushed Peanuts
Green beans won’t be the only green item on your plate tonight. We put our own spin on larb, a spicy meat salad popular in Laos and Thailand, by serving ground pork over green jade rice. The secret to its stunning hue? Bamboo juice. It lends a floral aroma and magazine-worthy finish to this unique dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Soy, Wheat)
Not included in your delivery
Wash and dry all produce. Preheat oven to 400 degrees. In a small pot, bring 1½ cups salted water to a boil. Halve, peel, and finely chop shallot. Mince garlic. Roughly chop half the basil leaves. Halve lime. Crush peanuts inside the bag with a mallet or heavy pan. Mince Thai chili, removing ribs and seeds if you prefer less heat. HINT: Wash hands directly afterwards to avoid burning.
Add rice to boiling water, cover, and simmer until tender, 13-15 minutes.
Roast green beans: Trim green beans and toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until slightly crispy, about 12 minutes.
Heat a drizzle of oil in a large pan over medium heat. Add shallots, garlic, and as much Thai chili as you like (TIP: Add a little and go up from there). Toss until softened and fragrant, about 3 minutes. Add pork and increase heat to high. Break up meat into tiny pieces until browned, 4-5 minutes. (TIP: You’ll want pieces broken up as small as possible for maximum flavor in every bite!) Season with salt and pepper.
Remove pan from heat. Stir in sesame oil, 1 TBSP soy sauce, chopped basil, and ½ tsp sugar. Season with salt and pepper. Stir in a squeeze of lime, to taste.
Plate: Serve pork larb on a bed of jade rice with crispy green beans. Sprinkle with crushed peanuts and remaining basil. (TIP: Tear any larger leaves.) Enjoy!