Photo by Alex Lau
This savory, larb-esque pork mixture makes for the ultimate all-purpose grain bowl topper.
Recipe information
Yield
4 servings
Ingredients
1 tablespoon vegetable oil
1 shallot, chopped
4 garlic cloves, finely chopped
1 dried chile (such as chile de árbol)
1 pound ground pork
1 tablespoon fish sauce
1 tablespoon soy sauce
Pinch of sugar
1 cup low-sodium chicken broth
2 teaspoons unseasoned rice vinegar
Kosher salt
Preparation
Step 1
Heat oil in a medium skillet over medium-high. Cook shallot, garlic, and chile, stirring often, until shallot is softened and translucent, about 4 minutes. Add pork and cook, stirring occasionally, until almost cooked through, about 3 minutes. Add fish sauce, soy sauce, and sugar and cook, stirring occasionally, until moisture in skillet is evaporated, about 5 minutes. Add broth, reduce heat, and simmer, uncovered, stirring occasionally, until liquid is evaporated, 12–18 minutes.
Step 2
Remove skillet from heat and mix vinegar into pork mixture; taste and season with salt if needed.
Recipe notes
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