BBQ Pork Larb Recipe

1. Place the Napoleon Cast Iron Plancha directly onto the cooking grids and light the grill. Preheat the grill and Plancha to high, around 500°F+. 
2. In a dry pan over low heat, toast the uncooked sticky rice until it is golden and fragrant. Add a pinch of salt, and using a mortar and pestle or an herb grinder to crush the rice into a coarse powder.
3. Chop the veggies, this is where you can decide the spiciness. Add more than one hot pepper, or use only one and remove the seeds to keep it less spicy. In a separate bowl, combine the lime juice, fish sauce, soy sauce, and sugar. 
4. When the grill is ready, pour the two oils along the back wall of the plancha (the angled construction will cause the oil to run to the front of the Plancha and coat the whole thing.) Once the oil is down, throw down the meat, cooking until browned. Move the meat around with spatulas, but allow it to develop some crispy bits. 
5. When the meat is nearly cooked, add the ground rice and cook for another minute or two. 
6. Add the veggies and mix in, cooking for another minute. Finally, add the sauce stirring until the onions are mostly cooked through and the cilantro and mint are wilted. 
7. Serve everything with rice, in lettuce cups, and/or with pickled veggies. The choice is yours.  

BBQ Pork Larb was awesome. The green-floral flavors of the greens combined with the crisp and slightly spicy pork in an exotic dance on your tongue. Transforming entirely depending on whether you add pickled veggies or plain white rice. Easily handheld or fit for consumption with a fork, Pork Larb should definitely make it into your meal rotation. I mean it’s a salad, made with meat! What’s your favorite fast and exotic recipe for the BBQ? Share with us on our social pages using the hashtags #ExoticBBQ and #NapoleonGrills.

Happy Grilling!