My cookbook collection is a working library, not just for show. The other day I was browsing through one of my go-to Asian cookbooks and found a recipe for pork wrapped in greens. This is a common Thai-Laotian dish, often seen on restaurant menus as larb. Since we had a partial head of butter lettuce and two shiso plants for greens, it looked like a good dinner option. I’d bought some ground pork the night before.
The first thing I did when I got home yesterday was soak a knob of tamarind pulp in hot water for 15 minutes. While that was soaking, I started chopping garlic, shallots, lemongrass, ginger, and scallions. I washed and spun the lettuce and shiso leaves, and picked some Thai basil off the upper deck. Once everything was cut up and the tamarind juice was strained from the seeds and pulp, I started a pot of jasmine rice and pan-broiled a few padron peppers to go along with the larb. Thereafter, I started sautéing the shallots, garlic, and ginger. The pork was added to brown. Once it lost its pink color, I stirred the tamarind juice mixed with some brown sugar and a little fish sauce into the pan and let it cook until nearly dry. The pork was ready when the rice cooker switched off.
Julian declared the recipe a keeper. I did, too; however, I think I’ll double the recipe so I can have leftovers for lunch the next day.
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