Larb Is Goooood | Matty Matheson | Just A Dash

LARB IS THE GREATEST SALAD OF ALL TIME! PLEASE DO NOT FRY WET PIGS EARS IN YOUR HOME! I LOVE YOU AND GOOD LUCK! https://mattymatheson.store/ https://twitter.com/mattymatheson https://www.instagram.com/mattymatheson https://www.facebook.com/MATTYMATHESON1 Applestone Meat Company shops are open 24/7 and sell fresh cut meat from vending machines. All of the meat is sourced from whole animals raised without added hormones or antibiotics by farmers who are committed to their well-being. Find Applestone stores in Stone Ridge and Hudson, New York. More info here: https://applestonemeat.com/ https://www.instagram.com/applestonemeat https://twitter.com/applestonemeat https://www.facebook.com/applestonemeat/ FOR THE LARB DRESSING 1/2 cup fish sauce Zest of 1 lime juice of 2 limes 2 thai green chilis, thinly sliced 1 long green chilli, thinly sliced 1 garlic clove, minced 1 2-inch piece ginger, minced 1/2 cup cilantro, finely chopped FOR THE PORK 1/4 cup sticky rice 2 tbsp canola oil 1 1/2 lb. ground pork 1/4 cup chopped fresh mint 1/4 cup chopped fresh Thai basil 1/4 cup chopped cilantro 1/2 shallot, thinly sliced TO ASSEMBLE 1 head white cabbage 1/2 cup store-bought chicharron or crispy pigs ears, finely chopped Mix ingredients for dressing in a bowl. set aside Toast sticky rice on a dry pan over medium-low heat until golden and fragrant, about 15 minutes. Remove from pan and grind in a mortar and pestle until fine. set aside Heat a large pot over medium. Add in canola oil then pork and cook until grey, about 5 minutes. Pour in larb dressing, mint, Thai basil, cilantro, shallot and tasted rice. Continue to cook for another 3 minutes. Cut the cabbage into quarters and peel off layers to form little cups. Spoon the meat into the cups then garnish each one with a little chicharron or crispy pig ear.