Dave Chang's Not Really Larb
Here’s the deal. There’s a lot of food in my kitchen that needs to be used, and I hate wasting food. So I’m going to make a version of a “larb'' recipe using what’s on hand. I don’t really have all the right ingredients like lemongrass and mint, but when I’m at home, it’s all about hitting the target — using what I have to make something delicious.
what you'll need
what you need from momofuku
$0
INGREDIENTS
- ground pork
- 1 tbsp of white rice
- 2 lemons
- 1 scallion
- 1 ginger
- 2-3 cloves of garlic
- 1 yellow onion
- 1 shallot
- can of peeled tomatoes
- green beans
- Momofuku Chili Crunch
- Momofuku Savory Salt
- fish sauce
- agave
Directions
Put 1 tablespoon of rice in a blender until ground up. Put the rice in a pan and toast for 2 minutes. Set aside to be used later to add texture and absorb moisture in the larb. Add oil to another pan and add ground pork. Break up the pork as it cooks. Add garlic, ginger, green beans, scallion and shallots to the pan. From a can of peeled tomatoes, take one tomato, dice and add to the pan.
For the sauce, squeeze the juice of lemon halves into a bowl, fish sauce, Momofuku Chili Crunch and agave. Add the sauce over the ground pork, as well as the toasted rice. Mix thoroughly, add several pinches of Momofuku Savory Salt and serve.
