Skillet Ground Pork and Snap Peas

Prep Time: 5-8 minutes | Cook Time: 25 minutes | Serves 4

Inspired by the bold and zesty flavors of a Thai larb salad, this easy skillet meal pairs our pasture-raised ground pork with sugar snap peas and bright flavors of fresh herbs. A combination of fish or soy sauce, lime juice and red-pepper flakes, makes everything taste both bright and deep, while an optional sprinkling of chopped nuts adds richness and crunch. Craving carbs? Serve over rice or noodles!

Ingredients

• 3 Tablespoons olive oil
  
• 1 red onion, halved and thinly sliced into half-moons
  
• 1 pound ground pork
  
• Salt, as needed
  
• 1/4 cup fresh lime juice (from 2 to 3 limes), more to taste
  
• 2 Tablespoons fish sauce (or coconut aminos or soy sauce), more to taste
  
• 1/2 teaspoon red-pepper flakes
  
• 1/2 cup chopped fresh cilantro or basil, more for topping
  
• 3 scallions, thinly sliced, dark green parts saved for topping
  
• 1 pound sugar snap peas, trimmed
  
• 2 Tablespoons chopped roasted cashews or peanuts (optional)

Instructions

1. Prep your veggies: halve and thinly slice onion into half-moons, roughly chop cilantro, thinly slice green onions, trim sugar snap peas.
2. Heat a large skillet over medium-high. 
3. Add the oil and red onion slices to the skillet and cook until soft and deeply brown, 7 to 10 minutes.
4. Crumble in the ground pork and a pinch of salt, breaking up the meat. Cook until crisp and dark brown, about 8 minutes.
5. While the pork is cooking, whisk together the lime juice, fish or soy sauce, red-pepper flakes, cilantro and green onion whites and light green parts.
6. Pour the sauce into the skillet and add the sugar snap peas. Toss until combined.
7. Cover and let the snap peas steam until tender and cooked through, about 3 to 5 minutes.
8. Taste and add more fish or soy sauce, salt and lime juice as needed to make everything bright and savory.
9. Stir in the chopped cashews or peanuts, if using, and top with more chopped cilantro and dark green onion slices.

Recipe adapted and image borrowed from NYT Cooking