Spicy Pork Larb with Jade Rice and Crispy Green Beans

This spicy pork larb puts a vibrant twist on the classic Thai and Laotian meat salad. Ground pork is cooked with shallots, garlic and chili, then tossed with sesame oil, soy sauce and lime for a bold, savory flavor. Served over stunning green jade rice-which gets its color from bamboo juice-and paired with crispy roasted green beans, this dish is as beautiful as it is delicious.

Crushed peanuts and fresh basil add crunch and aroma, making every bite a perfect balance of spicy, tangy and nutty. Ready in about 35 minutes, this recipe is ideal for a weeknight dinner that feels special.

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Ingredients

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.75 cup Jade RiceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

1 ounce Soy SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Bring 1½ cups salted water to a boil in a small pot. Halve, peel and finely chop the shallot. Mince the garlic. Roughly chop half the basil leaves. Halve the lime. Place peanuts in a bag and crush with a mallet or heavy pan. Mince the chili pepper, removing ribs and seeds if you prefer less heat. Wash hands immediately after handling chili.
2. Add jade rice to the boiling water, cover and simmer until tender, 13-15 minutes.
3. Trim green beans and toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until slightly crispy, about 12 minutes.
4. Heat a drizzle of olive oil in a large pan over medium heat. Add shallots, garlic and as much minced chili as you like (start with a little and add more to taste). Cook until softened and fragrant, about 3 minutes. Add ground pork and increase heat to high. Break the meat into tiny pieces and cook until browned, 4-5 minutes. Season with salt and pepper.
5. Remove pan from heat. Stir in sesame oil, soy sauce, chopped basil and sugar. Season with salt and pepper. Squeeze in lime juice to taste.
6. Serve the pork larb over a bed of jade rice with crispy green beans. Sprinkle with crushed peanuts and remaining basil (tear any large leaves). Enjoy!

Recipe Tips

FAQ

What is jade rice?

Jade rice is a type of rice that gets its vibrant green color from bamboo juice. It has a mild, slightly floral aroma and cooks similarly to white rice.

Can I substitute the jade rice?

Yes, you can use any long-grain white rice or jasmine rice. The color will be different, but the dish will still be delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet.