Thai Pork Larb Moo with rice and bok choy

Herby Pork Larb With Chile 

COLU HENRY

• YIELD  4 servings  TIME  35 minutes

Linda Xiao for The New York Times In this take on the classic Thai dish larb moo, ground pork is pan-cooked, then stirred together with a combination of funky fish sauce, fresh and dried chiles, shallots, lime juice and an abundance of fresh herbs for brightness. If you don't eat pork, ground chicken or turkey will work well in its place. Making the toasted rice powder is a little fussy, but it gives the dish an authentic nutty flavor and crunch. That said, if you skip it, it will still be delicious. If you have the time, top this dish with crispy shallots: It takes the whole thing to the next level, as does a flurry of chive blossoms when in season. Serve this spicy dish with sticky rice, and grilled or roasted wedges of cabbage squeezed with lime, but for a low-key weeknight, plain white rice and lettuce leaves work just as well.

• 3 tablespoons jasmine rice
• 1 large shallot, thinly sliced into rounds (about 1 scant cup)
• 2 tablespoons fish sauce
• ¼ cup lime juice from about 2 to 3 limes, plus more for serving (optional)
• ½ teaspoon sugar
• 1 bird’s eye chile, thinly sliced
• ½ teaspoon red-pepper flakes, plus more to taste
• 3 scallions, thinly sliced
• ½ cup torn mint leaves
• ½ cup roughly chopped cilantro, leaves and tender stems
• 1 pound ground pork
• Kosher salt
• Flaky salt (optional)

1. In a large skillet over medium heat, toast the rice, stirring frequently, until it starts to smell nutty and turns golden in color, about 4 to 5 minutes. Transfer to a mortar and pestle or clean spice grinder and allow to cool for a minute or two. Grind or pulse the rice until it has a powderlike consistency. You should have about 1 1/2 to 2 tablespoons. Set aside and wipe out the pan.
2. In a large bowl, whisk together shallots, fish sauce, lime juice, sugar, bird’s eye chile, chile flakes, half the scallions, half the mint and half the cilantro. Set aside.
3. Heat a large skillet over medium heat, and add pork, breaking meat apart with the back of a wooden spoon or spatula. Cook until meat is no longer pink, but not browned, about 5 to 6 minutes.
4. Remove pork from heat and allow to cool for about 5 minutes. Use a slotted spoon to transfer the pork to the bowl with the chile-herb mixture, add the rice powder and stir together until combined. Season with kosher salt to taste.
5.  Top with remaining herbs and serve. Season with flaky salt and an extra squeeze of lime, if desired.

Bok Choy

Heat a teaspoon of oil in a skillet with two garlic cloves for a few minutes.  Add chopped bok choy and toss until white part is translucent. Salt and taste from time to time.

Charlie asked me to make this fruit salad from last month again.

Perfect Summer Fruit Salad

allrecipes Recipe by:  Nicole Graham Holley

"The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy."

Ingredients  

2/3 cup fresh orange juice     2 ounce

1/3 cup fresh lemon juice 1 oz

1/3 cup packed brown sugar  1 oz

1/2 teaspoon grated orange zest 2 pinch

1/2 teaspoon grated lemon zest 2pinch

1 teaspoon vanilla extract  2dash

2 cups cubed fresh pineapple 1/2 C

2 cups strawberries, hulled and sliced 1/2 C 

3 kiwi fruit, peeled and sliced 1

3 bananas, sliced 1

2 oranges, peeled and sectioned 1

1 cup seedless grapes 1/2 c

2 cups blueberries 1/2 c.

Directions

• Prep  25 m  Cook 5 m Ready In 3 h 30 m
• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool. 
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.