Issan-Style Pork Larb

• For the larb:
• 2 tablespoons vegetable oil
• 1 pound ground pork

Kosher salt, as needed

• 3 tablespoons fish sauce
• 2 tablespoons freshly squeezed lime juice
• 2 Thai birdseye chilies, thinly sliced
• 1 stalk lemongrass, thinly sliced (tender parts only)
• 1 medium shallot, thinly sliced
• 3 green onions, thinly sliced
• ¼ cup roughly chopped mint leaves
• ½ cup roughly chopped cilantro
• For the crispy shallots:

Vegetable oil, as needed, for frying

• 2 medium shallots, thinly sliced
• For serving:
• 1 medium English cucumber, sliced on the bias
• 6 ounces green beans
• ¼ head cabbage, leaves separated
• 1 small head butter lettuce, leaves separated

For the larb:

1. Heat a large sauté pan over medium heat, add the vegetable oil and heat through. Add the pork, using a wooden spoon to break up the meat. Cook until the pork is cooked through and no longer pink but not browned and season with salt, about 6 minutes. Use a slotted spoon to remove the pork to a medium mixing bowl, draining as much of the cooking liquid as possible.
2. In a small mixing bowl whisk together the fish sauce, lime juice, Thai chilies and lemongrass then pour over the pork mixture and toss together with the shallots, green onion, mint and cilantro.
3. For the crispy shallots:
4. Add enough oil to a 10” cast iron skillet ½” of the way up with the oil. Heat the oil over medium heat to 350ºF . Add the shallots and fry, stirring frequently, until deep golden brown and crispy, about 8 to 10 minutes, lowering the heat if they brown too quickly. Use tongs to remove the shallots to a paper towel-lined plate and cool for 5 minutes.
5. Serve warm or at room temperature with the sliced vegetables for serving.