Quinoa-Pork Larb

1. Cook Quinoa

Bring a medium saucepan of salted water to a boil. Add the rinsed quinoa and let it cook for about 10 minutes. Once the quinoa is tender, drain it using a fine sieve and return it to the saucepan. Cover the quinoa and allow it to steam for another 10 minutes.

2. Cook Ground Pork

Heat a tablespoon of canola oil in a large skillet over medium-high heat. Add the ground pork, season it with a pinch of kosher salt and freshly ground black pepper, and cook. Stir the pork occasionally with a wooden spoon until it is just cooked through, about 7 minutes.

3. Make Dressing and Combine

Whisk together lime juice, Asian fish sauce, minced shallot, sriracha, light brown sugar, and finely grated garlic in a large bowl. Once the pork is cooked, combine it with the quinoa in the bowl of dressing, mixing until everything is well coated.

4. Fold in Herbs and Season

Gently fold in the chopped fresh cilantro and mint. Taste and adjust the seasoning with more salt and pepper if needed to suit your preference.

5. Serve in Lettuce Leaves

Serve your Quinoa-Pork Larb in crisp lettuce leaves, making sure to spoon a generous amount of the mixture into each leaf. Offer lime wedges, extra sriracha, and more cilantro and mint on the side for customization.