Inspired by a traditional recipe from Northeastern Thailand and Laos called Larb Moo, this tasty dish brings together ground pork with galangal (a root similar to ginger, but less spicy and more floral), Makrut lime leaves, fish sauce, cilantro and scallions for a delicious and aromatic dish that would be perfect over rice. Larb Moo is typically eaten room temperature with lettuce leaves, and you could try that with this dish as well. Try it this week with our Thai Infused Chicken Broth with Coconut Milk (Tom Kha).
Ingredients: ground pastured pork, pork bone broth, onions,* scallions,* cilantro,* lime juice,* Red Boat fish sauce (anchovies, sea salt), galangal,* pork liver,* lime zest,* unfiltered California honey, Celtic sea salt, red chile pepper flakes,* Makrut lime leaves (* = organic)
Recipe is gluten-free, dairy-free, black pepper-free and GAPS Diet-friendly.