Thai · Lunch
Spicy Ground Pork Salad (Keto)
Ground pork is browned hot and fast, then tossed with lime juice, fish sauce, toasted dried chili, shallot, mint and cilantro in the northeastern Thai larb style. Served over crisp lettuce cups with cucumber, it skips the rice for a low-carb, high-fat, protein-moderate plate.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
432Calories
29.8gProtein
29.9gFat
9.1gCarbs
3.4gSugar
2.6gFiber
1425mgSodium
133mgChol
10.4gSat Fat
690mgPotassium
75mgCalcium
2.6mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free
low-carb
low-calorie
keto
Instructions
1
Prep
Slice the shallot and scallions thinly, tear the mint, and chop the cilantro and set all the herbs and lime juice within reach of the stove.
2
Sear
Heat a dry skillet over medium-high and add the ground pork, breaking it up with a spatula; cook 5–6 minutes until no pink remains and the meat is browned in small crumbles.
3
Toss
Off the heat, add fish sauce, lime juice, chili flakes and sesame oil to the pork, tossing until evenly coated and glossy. Fold in the shallot, scallions, mint and cilantro.
4
Plate
Arrange the lettuce leaves and cucumber on a plate, spoon the warm pork salad into the lettuce cups and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground pork
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 22 small shallot
- 1/2 cup30g mint
- 1/2 cup18g cilantro
- 44 scallions
- 2 tsp2 tsp dried chili flakes (gochugaru-style or Thai prik pon)
- 2 tsp2 tsp toasted sesame oil
- 4 tbsp4 tbsp water
- 66 large lettuce leaves (butter or romaine), for cups
- 1/2 cup60g cucumber
