This week's Meaty Pint. 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, traditionally brewed fish sauce, cilantro and scallions for a delicious and aromatic dish. Perfect over rice, or try the traditional serving method for Larb Moo: wrapping it in lettuce leaves and eating at room temperature.
Ingredients: ground pastured pork, pork bone broth, onions,* scallions,* cilantro,* lime juice,* Red Boat fish sauce (anchovies, sea salt), galangal,* beef and pork liver, lime zest,* 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.
