Nickel Allergy Friendly Thai Pork Larb

Total time35 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the toasted rice powder

3 tbsp uncooked jasmine rice

For the larb

1 ½ lb ground pork
2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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3 tbsp fish sauce
3 tbsp fresh lime juice (about 2 limes)
1 tsp maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.
½ tsp red chili flakes, or more to taste
6 scallions, green tops only, thinly sliced
½ cup fresh mint leaves, roughly torn
½ cup fresh cilantro leaves
2 tbsp fresh thai basil leaves, roughly torn (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 stalk lemongrass, outer layers removed, tender inner core very finely minced

For serving

4 cups cooked jasmine rice, for serving
1 small head butter lettuce, leaves separated, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
lime wedges, for serving (optional)

Instructions

1
Toast the rice: place the uncooked jasmine rice in a small dry skillet over medium heat and cook, stirring frequently, until the grains are deep golden and smell nutty, about 5–7 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.
2
Heat the garlic-infused oil in a large skillet or wok over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a spoon, until no pink remains and the meat is cooked through, about 7–9 minutes, reaching an internal temperature of 160°F (71°C). Remove from the heat.

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