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.
Soy Sauce(ContainsSoy, Wheat)
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!