Larb is practically the national dish of Laos! It’s a spicy pork mixture that’s folded into lettuce wraps, a super dinner when you want a more casual vibe. For the best texture, rock a chef’s knife through the beef or pork heart on a cutting board, gathering the pieces together several times and changing the knife’s direction to make tiny bits that resemble the texture of the ground pork.
2 tablespoons toasted sesame oil
10 ounces organic pastured ground pork
2 ounces organic pastured beef or pork heart, minced
6 medium scallions, thinly sliced
2 tablespoons minced fresh ginger
2 tablespoons minced lemongrass
2 tablespoons sugar- and MSG-free fish sauce
1 tablespoon fresh lime juice
3 drops liquid stevia
2 Boston lettuce heads, separated into leaves
Fresh jalapeños, seeded and thinly sliced
Pine nuts
1. Melt the oil in a large skillet set over medium-high heat. Add the ground pork and minced heart. Cook, stirring often, for 5 minutes, until cooked through and brown.
2. Add the scallions, ginger, and lemongrass; cook, stirring constantly, for 1 minute, or until fragrant. Stir in the fish sauce, lime juice, and stevia. Cook for 30 seconds, or until bubbling. Remove the skillet from the heat and cool for a couple of minutes.
3. To serve, spoon 1 to 2 tablespoons of the pork mixture into each lettuce leaf. Sprinkle with 1 or 2 jalapeño strips and just a few pine nuts as a garnish before folding closed.