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NEW ORLEANS (WGNO) — FUELED Wellness + Nutrition | Eat Fit at Hogs for the Cause Featuring Thai Pork Larb Salad by Chef Lisa Marie Frantz

Frantz has teamed up with team Pig Latin for this year’s Hogs for the Cause, a two-day event filled with amazing food and music, with the mission of supporting families fighting pediatric brain cancer. Frantz has created Eat Fit approved Thai Pork Larb Salad – stop by the Pig Latin booth to try it out and support the cause!

Hogs Details:

  • Friday April 5 through Saturday April 6 at UNO Lakefront Arena Grounds
  • Multiple stages, lots of bands, hours of music!
  • Tickets start at $50 per day, purchase tickets here

Pig Latin is a team founded by Ochsner doctors, many of whom actually care for pediatric patients with brain cancer, so this cause is near and dear. The Pig Latin team is going into its 15th year with Hogs for the Cause, and also has had the distinction of offering one of the only Eat Fit approved dishes at Hogs each year.  

With Ochsner Hospital for Children’s sponsorship, Pig Latin has been in the top tier of fundraising in the past few years. Stop by the Pig Latin tent to see the team in action and support an amazing cause. And when you purchase your tickets to the festival, click on “Pig Latin” in the drop down box to give their team credit for your purchase.

RECIPE | Eat Fit Thai Pork Larb Salad

From Frantz: “Whenever I find myself in a culinary mental block, my thoughts instinctively drift back to Southeast Asia, where my passion for cooking first ignited and I have wandered extensively throughout the years. It is captivating how a lot of the food has emphasis on freshness and simplicity, allowing raw ingredients to shine with a few one-two punches of some herbs, spices, and citrus, packing dishes with tons of flavor.

This Thai Pork Larb Salad embodies those things, a vibrant stand out against all the smokey haze at Hogs for the Cause. It’s a one-pot wonder, making it a breeze to conjure up in your own kitchen, easily tweaked to fit the Eat Fit guidelines, without sacrificing authenticity.

The ingredient list may seem a tiny bit long, but it’s really nothing compared to the swift assembly of the dish. At home, I prefer to process ginger, galangal, and lemongrass in bulk, storing it away in the freezer for future use, and streamlining recipes like this one.”

Thai Pork Larb Salad
Makes 4 Servings

Ingredients:

  • One pound lean ground pork
  • Three tablespoons lime juice
  • Three tablespoons low sodium soy sauce
  • Three tablespoons low sodium fish sauce
  • One tablespoon lemongrass, minced
  • Three cloves garlic, minced
  • Two each kaffir lime leaves, minced
  • Two tablespoons galangal, minced
  • One tablespoon fresh ginger, minced
  • Two small shallots, julienned
  • Two to three Thai chilies, chopped (adjust according to your spice preference)
  • Two green onions, chopped
  • One tablespoon toasted wild rice powder*
  • Two tablespoons cilantro, picked from stem and roughly chopped
  • Two tablespoons mint leaves, picked from stem and roughly chopped
  • Cabbage leaves, cucumber, or other raw veggies for serving

*Traditionally, Larb calls for toasted sticky rice powder, but this can easily be made with wild rice, which I find to be just as delicious. To make roasted wild rice powder, toast raw in a dry skillet over medium heat until beginning to puff and split open, then grind it into a coarse powder using a mortar and pestle or spice grinder. This is best to do fresh, and holds flavor for just a few days, so no need to make too much.

Instructions:

In a stock pot over medium heat, add a few tablespoons of water. When boiling, add pork and cook through, stirring occasionally to crumble the meat.

Remove from heat and add all remaining ingredients, minus the veggie accoutrement, while the pork is still warm. Transfer to a bowl and serve with cabbage leaves, cucumber, or any other raw veggies you prefer. This filling makes great lettuce wraps, and the ground pork can easily be switched out to a preferred ground meat or ground meat substitute of your liking.

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Molly Kimball, RD, CSSD is a registered dietitian + nutrition journalist in New Orleans, and founder of Ochsner Eat Fit nonprofit restaurant initiative. Tune in to her podcast, FUELED | Wellness + Nutrition and follow her on Facebook, Instagram and Twitter at @MollyKimballRD. See more of Molly’s articles + TV segments at www.mollykimball.com, and sign up for Eat Fit Wellness Bites weekly newsletter, here.

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