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Bookmark Recipe

Pork Larb with Little Gem Lettuce

Serving pork larb in crunchy lettuce leaves with a spoonful of rice and a little drizzling sauce is delicious. Alternatively you can serve it simply with rice and a crunchy lettuce salad on the side

4 people
30 min
Nutrition per serving
  • kcal
    441 kcal
  • protein
    24g
  • total fat
    19g
  • saturates
    5.8g
  • iron
    1.0mg
  • carbs
    43g

Ingredients

400g lean pork mince

1 tablesp. oil

Salt and freshly ground black pepper 

200g finely shredded red/green cabbage  

1 large carrot, peeled and shredded 

1 onion, peeled and finely sliced 

5cm ginger, peeled and grated 

1 red chilli, finely chopped 

2 stems of lemon grass, trimmed, outer layer removed, stems chopped 

2 teasp. fish sauce 

Juice 2 large limes 

20g coriander leaves, chopped 

20g fresh mint leaves, chopped 

To serve: 

Little gem lettuce leaves 

Jasmine rice 

2 tablesp. soy sauce 

½ tablesp. fish sauce 

2 teasp. brown sugar 

1 scallion, trimmed and finely chopped 

1cm ginger, peeled and finely chopped 

1 red chilli, finely chopped 

1 tablesp. lemon juice 

Pork Larb

400g lean pork mince

1 tablesp. oil

Salt and freshly ground black pepper 

200g finely shredded red/green cabbage  

1 large carrot, peeled and shredded 

1 onion, peeled and finely sliced 

5cm ginger, peeled and grated 

1 red chilli, finely chopped 

2 stems of lemon grass, trimmed, outer layer removed, stems chopped 

2 teasp. fish sauce 

Juice 2 large limes 

20g coriander leaves, chopped 

20g fresh mint leaves, chopped 

To serve: 

Little gem lettuce leaves 

Jasmine rice 

Drizzling Sauce

2 tablesp. soy sauce 

½ tablesp. fish sauce 

2 teasp. brown sugar 

1 scallion, trimmed and finely chopped 

1cm ginger, peeled and finely chopped 

1 red chilli, finely chopped 

1 tablesp. lemon juice 

Method

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To cook the pork: Heat a little oil in a large non-stick frying pan or large wok, over a medium-high heat. Add half the pork to the pan or wok and season.  Allow to brown, then remove to a dish while you cook the rest of the pork. Remove from the pan.  Add a little more oil and then add in the onion. Allow to cook until softened, about 4-5 minutes.  Add back the pork and cook for 2-3 minutes.  Add the cabbage and carrots and cook for another 4-5 minutes. 

 Once the vegetables are tender add the ginger, lemongrass, chilli, fish sauce and lime juice. Mix until everything is well combined and cook until flavours come together, about 2 minutes. Mix through the herbs. 

 Combine all the ingredients for the drizzling sauce. 

 To serve: Spoon some of the rice, then the pork mixture into the lettuce leaves and drizzle over some sauce. 

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Method

Copy Text

To cook the pork: Heat a little oil in a large non-stick frying pan or large wok, over a medium-high heat. Add half the pork to the pan or wok and season.  Allow to brown, then remove to a dish while you cook the rest of the pork. Remove from the pan.  Add a little more oil and then add in the onion. Allow to cook until softened, about 4-5 minutes.  Add back the pork and cook for 2-3 minutes.  Add the cabbage and carrots and cook for another 4-5 minutes. 

 Once the vegetables are tender add the ginger, lemongrass, chilli, fish sauce and lime juice. Mix until everything is well combined and cook until flavours come together, about 2 minutes. Mix through the herbs. 

 Combine all the ingredients for the drizzling sauce. 

 To serve: Spoon some of the rice, then the pork mixture into the lettuce leaves and drizzle over some sauce.