Chrissy Teigen Pork Larb Recipe

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Larb, or laab, is a Laotian and Thai dish made of minced or ground meat with lots of spicy, sweet, sour and savory flavors. There are tons of different ways to make the dish - Kenji from Serious Eats does a great Pork Larb, whereas this one is more flexible and decidedly inauthentic. Everyone in my family loves it - even my toddler - and it's super easy to customize with the aromatics and herbs and veggies that you've got in the kitchen.I've made it with ground chicken, turkey, pork or beef and whatever else I've got in the house. Regarding the flavorings: you're definitely going to need fish sauce. Otherwise, I consider substitutions and creativity to be fair game. The sour aspect is best from fresh limes, but I've used rice vinegar in a pinch. Usually the sweetness is derived from palm sugar, but I've used brown sugar, regular sugar, honey and maple syrup and all are tasty. Most people would consider fresh chilies to be absolute musts for larb, but my husband and daughter aren't big on the spice so we leave it out. Do what works for you!

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The proportions will really depend on your taste and how sweet/spicy/sour/fishy/hot you want the sauce to be. I usually don't measure, or start with about 2 tablespoons of soy and fish sauce and 1 tablespoon lime and a bit less of sugar, then mix and taste. Adjust as desired and keep any extra sauce to pour on your bowl at the end, or to use for another meal.

Once you've mixed your sauce, heat a splash of neutral oil in a large skillet over medium-high heat. Add the aromatics and alliums that you're using, plus any veggie that will saute relatively quickly, like mushrooms. Cook for a few minutes, until everything is tender and fragrant, then use a spatula to push the aromatics to the side of the pan.

Add the ground meat and cook, letting it sit on the hot pan to brown without touching for a little while or pressing with your spatula to get some good crispiness if possible, about 6-8 minutes. Stir everything together and add in your herbs as well as any additional veggies you like, such as fresh spinach leaves or cooked broccoli. Pour in most of the sauce and stir until everything is mixed and well coated and your greens have wilted. Add more sauce if you need and taste, then adjust with additional seasonings as needed. I usually like an extra squeeze of lime juice and possibly a pinch of salt or more soy sauce.Yes, Chrissy Teigen puts hotdogs in her split pea soup and no, her shakshuka is not traditional (see Chrissy’s rant below). That said, how can anyone resist the irreverent and talented cookbook author’s social posts on what she eats? Here are fifteen times Mrs. John Legend slayed the game on her blog or Instagram,  selected from this comprehensive list by our friends at Popsugar Fitness (plus a few of our personal faves from her feed). All captions are Chrissy’s own… 

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Last year, but she’s been sharing her recipes on her blog,  So Delushious, and Instagram for a long time, and not only with laugh-out-loud sassy descriptions but also with expert-level tips. Keep reading to find cooking tips from her Instagram that we can all apply in the kitchen…

Cheesy Eggs (Sans The Cheese) | Low and slow creamy eggs, garlic roasted bacon and burst tomatoes from this morning! To feed 3, I cracked 10 eggs into a big bowl, whisked with a hearty splash of heavy cream and a good amount of salt and pepper. On low, I heated a tablespoon or so of olive oil with a tablespoon of butter in a non stick skillet and poured in the egg mix. Don’t stop gently stirring and scraping (edges and all) for more than a few seconds! The first 10 minutes won’t look like much but then boom…you’ll notice it getting thicker and thicker. As it gets thick enough to stop flowing all over the entire pan, make sure to spread out the eggs throughout the pan and keep stirring. Like cheesy eggs with no cheese! Then out of nowhere, the moisture is mostly gone and you’re done! More than worth the wait! (The bacon is roasted at 400 for 10-15 mins with chopped garlic cloves on a baking sheet and tomatoes tossed in olive oil and shaken in a hot pan for a bit)

Pan-Glazed Salmon | Don’t cook salmon skin side down — cook it in a glaze and then crisp up the skin in the broiler.

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Cauliflower Mash | Mashed potato trickery. Boil/strain or steam cauliflower. Add to food processor with a hunk of butter and salt and pepper (a bit of cream cheese or garlic if you’re feeling dangerous) and whip to fluffiness.

Roasted Squash + Arugula Salad | Roasted butternut squash over arugula with a garlicy honey dijon dressing thing I dunno fuck these aren’t official names yet ok!! #cookbookin#makingcravings2 #dayfour!!

Homemade Cobb | Romaine, eggs, tomatoes, corn, avocado, bacon, chicken. Broiled the corn in the same pan as the roasted bacon – best move I’ve ever made in my life

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Pan-Seared Scallops | Lunch! My favorite 10 minute meal – scallops on warm corn salad of tomatoes, onions and bell peppers! To get the perfect sear, leave scallops alone in a hot pan for 3-5 minutes before flipping them.

Cozy Skillet Eggs | Skillet eggs simmering in a tomato sauce of random fridge shit – onions, jalapeños, garlic, tomatoes, oregano and day-of-expiration mozzarella ITSA GOOOOOOD! Happy Sunday! #shakshukawithatwistofprosciuttoandcheese EDIT: I AM AWARE THIS ISNT SHAKSHUKA WHICH IS WHY I DIDNT CALL IT THAT THE FIRST TIME THEN YOU ALL FELT THE NEED TO TELL ME IT IS SHAKSHUKA SO I HASHTAGGED THE WITH A TWIST THING AND NOW U ARE MAD MY SHAKSHUKA HAS OREGANO GET OFF MY BACK xx

Cauliflower Mash | Mashed potato trickery. Boil/strain or steam cauliflower. Add to food processor with a hunk of butter and salt and pepper (a bit of cream cheese or garlic if you’re feeling dangerous) and whip to fluffiness.

Roasted Squash + Arugula Salad | Roasted butternut squash over arugula with a garlicy honey dijon dressing thing I dunno fuck these aren’t official names yet ok!! #cookbookin#makingcravings2 #dayfour!!

Homemade Cobb | Romaine, eggs, tomatoes, corn, avocado, bacon, chicken. Broiled the corn in the same pan as the roasted bacon – best move I’ve ever made in my life

Chrissy Teigen Reveals Favorite Restaurants In Cookbook

Pan-Seared Scallops | Lunch! My favorite 10 minute meal – scallops on warm corn salad of tomatoes, onions and bell peppers! To get the perfect sear, leave scallops alone in a hot pan for 3-5 minutes before flipping them.

Cozy Skillet Eggs | Skillet eggs simmering in a tomato sauce of random fridge shit – onions, jalapeños, garlic, tomatoes, oregano and day-of-expiration mozzarella ITSA GOOOOOOD! Happy Sunday! #shakshukawithatwistofprosciuttoandcheese EDIT: I AM AWARE THIS ISNT SHAKSHUKA WHICH IS WHY I DIDNT CALL IT THAT THE FIRST TIME THEN YOU ALL FELT THE NEED TO TELL ME IT IS SHAKSHUKA SO I HASHTAGGED THE WITH A TWIST THING AND NOW U ARE MAD MY SHAKSHUKA HAS OREGANO GET OFF MY BACK xx