Turkey and Pork Larb

KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2017 > 08 > 2017-08-20_Larb.html

Turkey and Pork Larb

/posts/2017/08/2017-08-20_Larb.html

You are viewing revision e130ed07 from 2017-08-20 21:05:54 -0600 (specified "2017-08-20 21:05:54 -0600"). See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have ^[@rev] links to this revision or add ?rev=e130ed07 to a URL. See the help page for more information.

Meredith and I made Pork and Turkey larb. We used the Simple Thai Cooking Recipe^[@rev] for both the larb and the rice powder. It was pretty easy but we made a bunch of minor changes

Used 0.8 lbs lean ground pork and 0.8 lbs of lean turkey. This is about doubling the recipe. As such, we doubled just everything but what else is noted
Used 1 tbsp of crushed red pepper, ground, instead of the red chile powder
We did double the fish sauce but also went scant on it
Sautéed some the shallots first to mellow them
Used ginger instead of galangal and grated it and didn't toast it
Didn't double the Herbs or Ginger (see above)
The mint was from the garden
Also added 3 chopped up thai chile peppers from the garden.

We also served it with arborio rice.

I really liked it. The lime did well to cover the fish sauce and was otherwise very flavorful. The rice also helped cover some of the fish sauce. It was also pretty easy to make. Especially now that we have some extra toasted rice powder (stored it in the freezer this time)

The toasted rice powder: