Ingredients
for the cucumber salad:
- 1 English cucumber, peeled and very thinly sliced
- salt
- 1 medium shallot, thinly sliced
- 1 tablespoon coconut aminos
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce
- 1 teaspoon coconut sugar
- 1 tablespoon sesame seeds
for the pork:
- 1 pound ground pork
- 1/2 cup minced scallions (6–8 scallions)
- 1 tablespoon coconut aminos or tamari
- 1 teaspoon fish sauce
- 1/2 teaspoon red pepper flakes
- 1/2 cup cashews, peanuts, or macadamia nuts
- 1 tablespoon avocado oil or other cooking oil
- juice of one lime, plus lime wedges for serving, if desired
- small handful of mint leaves, minced
Instructions
- Place the sliced cucumbers in a fine mesh strainer placed over a bowl and toss with a good pinch of salt. Place in the fridge.
- Combine the shallot, coconut aminos, sesame oil, fish sauce, and coconut sugar in a medium mixing bowl. Set aside.
- In a large skillet over medium-low heat, toast the sesame seeds until they are light golden brown and fragrant. Remove from the pan and set aside in a small bowl. Add the cashews to the pan and repeat; toast them until golden and fragrant and then remove to a small bowl. (skip this step if your sesame seeds or nuts are already toasted)
- In a large bowl, combine the ground pork, scallions, coconut aminos, fish sauce, red pepper flakes and half the toasted nuts.
- Heat the same large skillet over medium-high heat and add the cooking oil. Once hot, add the pork and break it up with a spatula. Stir occasionally but give it a chance to brown as well. Sauté until cooked through, about 5 minutes.
- Squeeze in the lime, and transfer to a platter and sprinkle with the toasted nuts and remaining minced nuts
- To finish the cucumber salad, rinse the cucumbers and add to the bowl with the coconut aminos mixture. Stir in half the sesame seeds and sprinkle the remainder on top.
- Serve the pork over rice or cauliflower rice, in lettuce cups, over greens, or in a bowl with the cucumber salad.
Keywords: pork larb