Roasted Cabbage with Pork Larb Salad
2
- Prep Time15 mins
- Total Time40 mins
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Who needs lettuce? This hearty cabbage salad with sweet and spicy pork will keep you satisfied.
Ingredients
2 tbsp + 1 tsp canola oil, divided
1 head green cabbage, (1 to 1.25 kg), cut in 8 wedges keeping core intact
1/4 tsp salt
2 454-g pkgs ground pork
1 small red onion, finely chopped
1/4 cup fish sauce
3 tbsp lime juice
1 tbsp chili-garlic sauce
4 tsp packed brown sugar
3 cups coarsely chopped cilantro, leaves and stems
1 cup coarsely chopped mint
4 mini cucumbers, cut into thin rounds
1 red chili pepper, thinly sliced (optional)
lime wedges, (optional)
Instructions
Position rack in centre of oven and preheat to 425F.
Rub 2 tbsp oil and salt all over cabbage wedges on a baking sheet. Arrange cut-side down. Season with pepper. Roast until tender and edges are golden, 20 to 25 min.
Meanwhile, heat a large non-stick frying pan over medium-high. Add remaining 1 tsp oil, and then pork and onion. Cook, stirring often, until no pink remains and mixture is dry, 7 to 10 min. Stir in fish sauce, lime juice, chilli-garlic sauce and sugar. Cook for 1 min.
Divide hot cabbage wedges among 4 plates. Top with pork larb and sprinkle with cilantro, mint, cucumbers and chili pepper. Serve with lime wedges to squeeze over salad.
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