A LAARB!

R

richard-in-cincy

Well-known member
Cathy, wow, another hit. Please tell Pat to keep 'em coming! The Laarb is transcendental eating. We were moaning in delight the entire time. Definitely going in the repertory in my kitchen (we're thining at least 1X/week at this point)! And just think of how much it's going to boost the dark green leafy vegetable consumption, and low carbers to boot!

Had to tweak it though. I'm just looking at those beautiful dark green lime skins after I squoze and I couldn't help myself. They were zested into the pan, also added a shreeded kafir lime leaf as well since I love that flavor so much. I'm going to try it with pork and chicken next. Do you have any variations to share yet? ; ) TJ's Thai Chili Lime peanuts were also a great garnish.

One question I've been meaning to ask you...

What do you do with that wonderful aspic left in the Kalua Pig roasting pan? With the smoke flavoring, it's limited, but I was thinking split pea soup or chili. Have you any secret uses for it?

 
I knew you would love it...

I too added lime zest to it but nothing else. It is a lovely mixture all on its own but I love the condiments- especially mint leaves and chopped hot chilies in seasoned rice vinegar.

As for the pork juices I used it in a lentil/sausage stew with good results. I have no secret uses for it because usually I do not make the Kalua pork in the oven but am able to get it from sources that cook it in the ground. Let me know what you find to use it in- I'm sure you will create a new cuisine!

 
Laarb Laarb Laarb...

Made a Laarb out of leftover Kalua Pig tonight for dinner and it was TDF! Oh My.

Yep, I just tossed that Hawaiian Pig all the way over to Thailand for tonight's dindin.

You've created a monster you know.

And I have to laugh, the stock I've been working on for the past couple weeks (i've added every species they sell at my grocery, including pig's trotters--it's now like Knox Blox at room temp). I used the stock on the cabbage, tossed it off in the fridge and didn't pull it out tonight. I thought I had one of those "Health Salads" with the shredded cabbage, carrots and lime jello. The sauteed cabbage had set up in the juices and I had an aspic to turn out of the pan.

What fun! It was a toss up whether to carve it up and serve it as a salad, or reheat and have the aspic serve as gravy on the cabbage!

I am planning on taking another couple laps around the Pacific this week playing with leftovers. The Kaffir Lime is in full flush of new leaves right now and I am in heaven.

 
My In-Laws make something like that...(m)

They are from Hungary. They serve it in the aspic form. Often find various parts of the pig in there. (I am not a huge fan, because of the aspic...BUT it is a delicacy for them)

I gotta try the Laarb. I have often heard of it, just never made it...

 
Aspics are really big in Central Europe

They use it in many ways. Even canapes get a brushing of it to "elegantize" them. Lucky for me I like it.

 
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