A larb is a refreshing meat salad seasoned with fresh herbs. The national dish of Laos, it is also popular in Northern Thailand and appears on the menus of Thai restaurants around the world.
Seasoned with coriander and mint, this pork larb is as delicious as it is healthy.
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Nutrition Facts
Pork larb lettuce cups with crispy shallots
Amount Per Serving
Calories 443
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 90mg30%
Sodium 1406mg61%
Potassium 969mg28%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 14g16%
Protein 26g52%
Vitamin A 2823IU56%
Vitamin C 30mg36%
Calcium 93mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Pork larb lettuce cups with crispy shallots
Zesty, spicy and fragrant
Servings: 4
Calories: 443kcal
Equipment
- Large frying pan or wok
Ingredients
For the larb:
- 4 tbsp vegetable oil
- 500 g minced pork
- 400 g round shallots peeled and finely sliced
- 1 red chilli sliced
- 1 tbsp brown sugar
- Juice and zest of 2 limes
- 1/2 tsp salt
- 2 tsp fish sauce
- Small handful of fresh coriander leaves picked
- A small handful of fresh mint leaves picked
For the sauce:
- 2 tbsp soy sauce
- Juice of 1 lime
- 2 tsp sriracha
- 2 tsp brown sugar
- 2 tsp fish sauce
To serve:
- 2 Little Gem lettuces
Method
- Put a large frying pan or wok on a medium-high heat, add 1 tbsp of vegetable oil and cook the minced pork. Fry for 10 minutes until cooked through. Transfer to a plate lined with kitchen paper and set aside.
- Heat 2 tbsp of the oil in another frying pan on a medium heat. Add half of the sliced shallots and cook until golden and crispy. Drain on kitchen paper.
- Add the final tbsp of oil to the wok and add the rest of the sliced shallots and the chilli, and cook for 3 minutes. Add the pork back to the pan along with the sugar, soy sauce, lime zest and juice, salt and fish sauce. Cook for 3-5 minutes until everything is fully incorporated. Remove from the heat and stir half of the herbs through the mixture.
- In a small bowl, mix all of the ingredients for the sauce.
- Remove the lettuce leaves from the stalk. Serve on a platter with the pork larb mixture and the sauce, herbs and crispy shallots on the side for people to assemble themselves.
Nutrition
Calories: 443kcal | Carbohydrates: 25g | Protein: 26g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 90mg | Sodium: 1406mg | Potassium: 969mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2823IU | Vitamin C: 30mg | Calcium: 93mg | Iron: 4mg
Recipe courtesy of UK Shallots
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