Larb is the national dish of Laos and is eaten widely throughout Thailand. It is a meat salad often made with beef, chicken or pork mince. We chose to serve our larb in lettuce cups for a crisp, fresh all-in-one bite.
Pork larb lettuce cups
HANDS-ON TIME 30 min | TOTAL TIME 30 min | SERVES 4
GLUTEN-FREE | DAIRY-FREE | QUICK & EASY
INGREDIENTS
- 1 tbsp peanut oil
- 2 tbsp finely chopped fresh lemongrass
- 1 fresh small red chilli, finely chopped, plus extra, sliced, to serve
- 2 garlic cloves, minced
- 40 grams fresh ginger, finely grated
- 1.4 kg pork mince
- 2 tbsp fish sauce
- 2/3 cup lime juice
- 5 fresh lime leaves, finely shredded
- 2/3 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 4 spring onions, thinly sliced
- 4 shallots, thinly sliced
- 8 iceberg lettuce leaves, trimmed
- 1 medium carrot, cut into long strips
- 1 Mediterranean cucumber, cut into long thin strips
- 2 tbsp coarsely chopped unsalted peanuts
- 5 limes, halved, to serve
METHOD
HEAT peanut oil in a wok or large frying pan over medium heat. Add lemongrass, chopped chilli, garlic and ginger and cook for 2 minutes, stirring until fragrant.
INCREASE the heat to high and add pork mince. Cook, stirring, for 10 minutes or until the pork is browned.
ADD fish sauce and half the lime juice and cook for a further minutes. Remove the wok from the heat.
STIR in lime leaves, herbs, spring onion, shallots and the remaining lime juice.
SPOON the pork larb mixture into the lettuce leaf cups. Top with carrot and cucumber and finish off with extra sliced chilli and peanuts. Serve with lime wedges on the side.
Pork larb lettuce cups
Ingredients
- 1 tbsp peanut oil
- 2 tbsp finely chopped fresh lemongrass
- 1 fresh small red chilli, finely chopped, plus extra, sliced, to serve
- 2 garlic cloves, minced
- 40 grams fresh ginger, finely grated
- 1.4 kg pork mince
- 2 tbsp fish sauce
- 2/3 cup lime juice
- 5 fresh lime leaves, finely shredded
- 2/3 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 4 spring onions, thinly sliced
- 4 shallots, thinly sliced
- 8 iceberg lettuce leaves, trimmed
- 1 medium carrot, cut into long strips
- 1 Mediterranean cucumber, cut into long thin strips
- 2 tbsp coarsely chopped unsalted peanuts
- 5 limes, halved, to serve
Instructions
HEAT peanut oil in a wok or large frying pan over medium heat. Add lemongrass, chopped chilli, garlic and ginger and cook for 2 minutes, stirring until fragrant.
INCREASE the heat to high and add pork mince. Cook, stirring, for 10 minutes or until the pork is browned.
ADD fish sauce and half the lime juice and cook for a further minutes. Remove the wok from the heat.
STIR in lime leaves, herbs, spring onion, shallots and the remaining lime juice.
SPOON the pork larb mixture into the lettuce leaf cups. Top with carrot and cucumber and finish off with extra sliced chilli and peanuts. Serve with lime wedges on the side.
Made this pork larb recipe? Tag us @foodandhomesa #cookingwithFH on Instagram
ALSO SEE: Five-spice pork with almonds
ALSO SEE: Veggie pad thai
Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.
