Thai Pork Larb Lettuce Cups
A tasty dinner is just 20 short minutes away with this Thai-inspired Pork Larb recipe. If you like things spicy add more chilli flakes or omit them if you prefer a more mild version.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
For the Dressing
- 3 tbsp fish sauce
- 2 tsp brown sugar or grated palm sugar
- 2 tsp chilli flakes
- 2 tbsp lime juice
For the Larb
- 1 ½ tbsp medium grain rice
- 1 stalk lemongrass, finely sliced
- 3 cardamom pods
- 2 kaffir lime leaves
- 500 g pork mince
- ¼ cup red onion, finely diced
- ½ cup mint leaves, chopped
- ½ cup coriander, chopped
- 1 spring onion, chopped
- 1 red chilli, diced
- ¼ cup walnuts or peanuts, chopped
How do I make it?
- Add dressing ingredients to a small bowl and mix well. Set aside.
- Add rice, lemongrass, cardamom, and kaffir lime leaves to a dry frying pan over high heat. Toast until the rice is golden brown, then remove from heat. Discard the cardamom and lime leaves, then add the rice and lemongrass to a blender or mortar and pestle and grind to a coarse powder.
- Add pork mince to a non-stick frying pan over high heat. Cook, stirring frequently until the pork is fully cooked. Remove from heat and add onion, mint, dressing, and ground rice and stir to combine.
- Remove leaves from lettuce and wash well. Set aside the inner, cup-shaped leaves and chop the outer leaves. Place chopped lettuce in the lettuce cups and add pork larb. Finish by sprinkling with spring onion, chilli, and nuts and serve.
