Pork Larb Salad

May 6th

Happy Anniversary to Me! It has been exactly one year since my first blog. In honor of my Anniversary I’m having a GIVEAWAY! You have one week to comment on this blog, you can write one word if you like, or whatever you’re in the mood for! I’m giving away a $25.00 Amazon gift card to use in anyway you like. I can’t tell you what it means to me, when you leave a comment, it is the ultimate compliment you can give a blogger! I’m really trying to get advertising from Blogher, but they turned me down last year because I didn’t have enough traffic on my site. So that is my goal this year, to have at least 10 comment’s per blog. If you have time to read any of these, please just take two seconds and write me what you think. I so, so, so, appreciate it! I will let you know who wins the giveaway Monday the 13th. Also even if you don’t like to cook, maybe you could share it on your FB page or Pinterest. Maybe someone you know would love to have a new exciting recipe! So enough of my graveling for compliments. I have had an interesting year. I have posted 74 blogs! I have tried to post at least once a week and most times two a week. There have been moments I haven’t been able to, due to my Grandmother’s stroke and the unmentionable almost suing of my site. I am happy to say a year later, I love it even more then when I started, I hope I have improved at least on the photo’s, and you will just have to excuse my grammar, because no one edit’s these for me, and obviously this is not my strong suit, but I can tell you what is, I can cook! I told you in my very first blog, I will have great recipes that I have copied and some are my own, I will always give credit where credit is due. And I will always, always, write from my heart. So an update on my life, both boy’s are still in NYC. Morgan our oldest is writing for VH1, The best week ever show, and he’s doing numerous other projects on the side for MTV and various others. P.J. just completed his first year of film school and got Straight A’s. He also works at Cartoon Network as a production assistant for The Heart She Holler. Needless to say we are very proud of them. Pete is now in his 29th year of State Farm Insurance. We plan to go to Michigan again later this month, I can’t wait to go to the famous Holland Farmer’s Market and share more recipe’s with you. Our 4 dogs and 2 cats are still alive, but I’m worried to leave them again for fear of one of them not being here when I return. Our oldest Shih tzu is 13 and either has congestive heart failure or a collapsing trachea. Thank God we have responsible people house sitting, so I know they will be in the best of hands! We will be coming and going all summer because of Pete’s job. On to me, I have found out something about myself this year. I have always loved every aspect of cooking, but really love to make appetizers and entertain for dinner parties, baking was not my thing. Boy have I found out I was wrong about that! I have so many baking posts and I’m loving it, who would of thunk it? Pete always used to say, and only because I always said it first, I can’t bake for crap. I have proved us both wrong. I now truly love and feel comfortable making everything from all my appetizers, soups, salads, breads, breakfasts, lunches, dinners, cookies, pies, cupcakes etc. And now to celebrate my one year Anniversary I have made this incredible warm salad that can be eaten alone or for a side dish. The flavors are amazing and it’s gluten free, I used Denmark Sausage, but you can use any pork sausage, or to even make it healthier you could use ground turkey. It is a very healthy dish and low calorie too! I promise to start this year with a few more healthy recipes, but don’t be surprised if I sneak in my Butter Bread recipe coming soon, which if not world famous, at least Mesa Arizona famous! Thanks to all of you that have supported me this year, you have know idea how much you all mean to me! Thanks for reading and good luck on the giveaway! Love always, Stacey

Pork Larb Salad: this recipe is adopted from Fine cooking magazine, I have made a few changes.

8 oz wide rice noodles

1/2 cup fresh lime juice from 4 limes

3 Tbs. fish sauce

1 1/2 tsp. sugar

2 Tbs. vegetable oil

1 lb ground pork, I used Denmark pork which is sweeter, but you can use any pork or ground turkey or chicken.

Seasalt and pepper to taste, I didn’t use any because the fish sauce is pretty salty on it’s own and so is the sausage, but you need to taste at the end and see.

1 large red onion, halved lengthwise and thinly sliced

1 bunch of scallions (both white and green parts), trimmed and cut into 1 inch lengths

1 jalapeno seeded and chopped into little pieces

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh mint

3 Tbs. slivered almonds or peanuts, or whatever your favorite is.

1 1/2 Tbs Sriracha hot sauce or less if you don’t like it to spicy

Bring a 6- to 8-quart pot of water to a boil and boil the noodles following the package directions until al dente. Drain and rinse with cold water.

Meanwhile, in a small bowl, combine the lime juice, fish sauce, sriracha, and sugar and stir until the sugar is dissolved. Set aside.

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium -high heat until hot. Add the pork or whatever meat you choose and cook, stirring and breaking up the meat into small pieces, until cooked through and starting to brown, about 5 minutes. Transfer to a bowl.

Heat the remaining 1 Tbs. oil in the skillet over medium-high heat and add the onion, scallions, and jalapeno. Cook stirring occasionally, until the onions and scallions are softened, 4 to 5 minutes.

Return the pork to the skillet and toss to combine. Add the noodles and cook, tossing gently, until heated through, about 1 minute. Remove from the heat, add the lime juice mixture and the herbs, and toss gently to combine Garnish with almonds or peanuts and salt and pepper to taste. Serves 4


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