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Thai larb moo (Spicy pork salad)- servings: 4
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 76 % Daily Value *
- Total Fat: 7 g 11.1%
- Saturated Fat: 1 g 6.25%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 0 mg 0.01%
- Calcium: 0 mg 0.02%
- Potassium: 4 mg 0.13%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.17%
- Zinc: 0 mg 0%
- Total Carbohydrate: 4 g %
- Dietary Fiber: 1 g 4.45%
- Sugar: 0 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 4 g
- Vitamin A 0%
- Vitamin C 17.57%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
Ingredients
2 Tbsp cooking oil
1 lb ground turkey
2 Kaffir-lime leaves -optional very thinly sliced and remove the hard stems if any
1 Tbsp fish sauce
Fresh lettuce or any green salad of your choice
1/2 large purple onion /3-4 shallots peeled and thinly sliced
1/2 cup of fresh mint leaves
1/2 cup of fresh Thai basil leaves
3-4 Thai chilis leave them whole or chopped them up, it's up to you
2 Tbsp fish sauce
2 cloves garlic finely minced
1 Tbsp coconut sugar/regular sugar
1/3 cup of lime juice
1/3 cup sticky rice/glutinous rice flour
Instructions
Place the sticky rice flour in a dry heated skillet/wok over medium heat and stir fry until the flour turns slightly yellowish in color and you can start smelling the nuttiness. Remove from the heat and transfer into a dish and let it cool
You can also use glutinous rice. Rinse the rice with water and then drain off and lightly pat dry with paper towel. Transfer to a small skillet and toast on a low to medium heat until the rice is aromatic and lightly brown (but not burn). It may take about 30 minutes to toast the rice. Transfer to food processor and grind into powder. You can store the rest in the air-tight container at room temperature for up to a week (for maximum flavor)
In a large skillet, preheat some oil. Stir fry the ground pork for until they start turning into opaque in color. Add in fish sauce and let it cook on strong simmer until the juice from the meat is almost gone, but not completely dry. Remove from the heat
Whisk/stir all the ingredients for dressing in a bowl and stir to dissolve the sugar. Set aside. You can make this in a bigger batch and store in fridge for up to one week and just use whenever you fix the salad
I arranged lettuce leaves around the edge of the platter. Transfer the cooked meat into the middle of the platter. Sprinkle with some toasted sticky rice powder and mixt it up a little. Add in the sliced onions/shallots, the fresh herbs like mints, basil and then the chilis. Pour the dressing over and stir to combine everything. Sprinkle with more toasted sticky rice powder. Serve immediately
