Alright, I cheated little on this one. The actual recipe is for something called “Pork Larb” but, when I first said that I was going to make a dish by that name, Andrew made a face and suggested that, for appetite appeal alone, I should change it. Because there are so many things to recommend it, I am doing just that. This sweet and salty, sour and spicy warm meat salad is the national dish of Laos. There’s also a variation of the dish made in Northern Thailand. This version seems to straddle the border. It comes together in all of 25 minutes. And the ease with which it’s made is matched by the fun of eating it. You put the bowl containing the pork in the center of the table. Next to it goes the refreshing dipping sauce and a platter of vivid green Boston or Butter Lettuce leaves. Then everyone around the table just digs in. And where did this recipe come from? Salt Lake City, of course.
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