Thai · Lunch
Spicy Ground Pork Salad (High-Protein)
Ground pork seared until crisp and browned, tossed with toasted rice powder, lime juice, fish sauce, and dried chili, then bulked with a soft-boiled egg for extra protein. Piled over lettuce and mint with shallots, scallions, and cilantro, this larb-style salad delivers a hot-sour-savoury punch.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
587Calories
52.8gProtein
34.6gFat
18.2gCarbs
4.8gSugar
5.1gFiber
1780mgSodium
396mgChol
10.9gSat Fat
1020mgPotassium
115mgCalcium
5.1mgIron
1.7mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Toast 1 tbsp raw jasmine rice in a dry pan over medium heat for 3 minutes, shaking often until deep golden and fragrant, then grind to coarse powder. Slice shallots and scallions thinly. Chop cilantro and tear mint.
2
Heat
Cook the ground pork in vegetable oil in a skillet over medium-high heat for 5 minutes, breaking it up with a spatula until no pink remains and edges brown lightly.
3
Heat
Lower egg into simmering water and cook 6 minutes for soft-set yolk, then transfer to cold water, peel, and halve.
4
Toss
Off the heat, stir fish sauce, lime juice, toasted chili, and rice powder into hot pork until evenly coated and glossy.
5
Build
Fold shallots, scallions, cilantro, and mint into warm pork mixture, keeping herbs bright rather than wilted.
6
Plate
Arrange lettuce on a plate, spoon pork mixture over top, place egg halves alongside, scatter remaining rice powder over surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g ground pork
- 2 tbsp2 tbsp jasmine rice
- 3 tbsp3 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 1 tsp1 tsp dried chili
- 44 shallots
- 44 scallions
- 1.8 oz50g cilantro
- 1.4 oz40g mint
- 44 small handfuls lettuce
- 22 large eggs
- 2 tsp2 tsp vegetable oil
