Chef King of the Lower East Side Filipino eatery Kuma Inn shared this dish with us to be included as number 5 in our public video installation, Fables.
Serves 2 - 4 | Cook Time 10 minutes
Ingredients
1/2 Pounds of Pork, Ground
3 Tablespoons of Fish Sauce
4 Tablespoons of Lime Juice
1/2 Shallot, Sliced
1 Scallion Stalk, Chopped
1 Tablespoon of Chili Pepper, Dried
1 Cucumber, sliced
5 Thai Eggplant, Sliced
3 Stems of Thai Basil
4 Stems of Cilantro
Instructions
1. Bring water to a boil. Add pork. Simmer until cooked through, breaking up meat with a spoon or tongs, about 8-10 minutes. Strain and transfer to mixing bowl.
2. Add remaining ingredients up to dried chili peppers and mix.
3. Serve with remaining vegetables and herbs.
Notes:
Feel free to substitute lemons for limes. Larb also goes well with lettuce, long beans, bean sprouts and fresh Thai chilies for extra heat. Ground pork can also be substituted with ground chicken, beef or even turkey
