I used this recipe from Bon Appetit for Thai Larb. Here is how I adapted it:
1 small onion, rough dice
1 jalapeno, thin slice
2 cloves garlic, thin slice
2 1/2 tsp fish sauce
1 1/2 tsp kosher salt
Zest of 2 limes, thin slice
3 Tbsp canola oil, divided
1 3/4 pound pork tenderloin, trimmed of fat and cut into 2-inch cubes
8 leaves butter, romaine, or iceberg lettuce leaves
Cilantro, for garnish
For the sauce:
1/3 cup fresh lime juice
2 Tbsp fish sauce
2 Tbsp light brown sugar
1/2 tsp Sriracha sauce
1. In a food processor, place onion, jalapeno, garlic, fish sauce, salt, lime zest, and 1 Tbsp of the oil. Pulse until finely chopped.
2. Add the pork to the food processor and pulse until it is very finely chopped.
3. In a pan, heat the remaining 2 Tbsp oil over medium heat. Add the pork mixture and cook, breaking it apart with the back of a wooden spoon, until cooked through, about 5 minutes.
4. Make the sauce: combine the ingredients and stir.
5. Arrange lettuce leaves on a plate and fill each leaf with larb. Drizzle with sauce and garnish with cilantro.
Leftovers were piled into a container and layered with kimchi. YUM.