How to make Not-So-Spicy Pork Larb
Prep Time: 5 Minutes | Cook Time: 20 Minutes| Serves 4
2 tablespoons extra-virgin olive oil,
divided
1 small red onion, thinly sliced
1 pound extra-lean ground pork
Juice of 2 limes
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1 small red onion, thinly sliced
1 pound extra-lean ground pork
Juice of 2 limes
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1.In a large nonstick skillet over
medium heat, warm 1 tablespoon olive oil.
Add the onion and cook for about 3 minutes, until translucent. Remove
from the heat and set aside.
Add the onion and cook for about 3 minutes, until translucent. Remove
from the heat and set aside.
2.In the same skillet over medium
heat, heat the remaining 1 tablespoon
olive oil. Add the pork and cook for about 10 minutes, breaking it up and
stirring periodically, until cooked through and no pink remains.
olive oil. Add the pork and cook for about 10 minutes, breaking it up and
stirring periodically, until cooked through and no pink remains.
3.Add the onion back to the pan, then
add the lime juice, mint, and cilantro and toss to combine. Cook
for another minute.
Per Serving:
Calories: 224; Fat: 12g; Protein: 24g; Carbohydrates: 2g; Fiber: <1g; Sugar: 1g; Sodium: 33mg
Calories: 224; Fat: 12g; Protein: 24g; Carbohydrates: 2g; Fiber: <1g; Sugar: 1g; Sodium: 33mg
