Quinoa-Pork

larb

HANDS-ON TIME

35 MIN

TOTAL TIME

55 MIN

Serves 6

At home, Jason always wants meat or fish for dinner, while I could easily be satisfied with a big ol’ bowl of grains. This recipe is our happy compromise. Larb, a type of warm salad often eaten in Laos and northern Thailand, is traditionally made with a range of proteins from raw beef to duck. I use half pork and half quinoa, perk it up with fresh herbs, lime juice, Sriracha, and fish sauce, and serve it in lettuce cups.

• Kosher salt
• 1 cup quinoa, rinsed
• 1 tablespoon canola oil
• ½ pound ground pork
• Freshly ground black pepper
• ⅓ cup fresh lime juice, plus wedges for serving
• 2 tablespoons Asian fish sauce
• 2 tablespoons minced shallot
• 1½ teaspoons sriracha, plus more for serving
• 1 teaspoon light brown sugar
• 1 garlic clove, finely grated
• 1 cup chopped fresh cilantro, plus more for serving
• 1 cup chopped fresh mint, plus more for serving
• Lettuce leaves, such as Bibb or iceberg, for serving

Bring a medium saucepan of water to a boil, and add a generous pinch of salt. Add the quinoa and boil over medium-high heat until tender, about 10 minutes. Drain well in a fine sieve and then return to the hot saucepan. Cover and let steam for 10 minutes, then fluff with a fork.

Meanwhile, in a large skillet, heat the canola oil over medium-high heat. Add the pork and cook, breaking up the meat with a wooden spoon, until just cooked through, about 7 minutes. Season the pork with salt and pepper.

In a large bowl, whisk together the lime juice, fish sauce, shallot, sriracha, brown sugar, and garlic. Add the quinoa and pork and mix well. Fold in the cilantro and mint and season the larb with salt and pepper.

Serve the quinoa-pork larb in lettuce cups, passing lime wedges, sriracha, cilantro, and mint at the table.

DO IT AHEAD The cooked quinoa can be refrigerated in an airtight container for up to 3 days. Warm gently in the microwave before mixing with the other ingredients.