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. 

Pork Larb Lettuce Cups
@ UK Shallots
Pork Larb Lettuce Cups
Print Recipe
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
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 443kcal


  • Large frying pan or wok


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


  • 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.


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

Best-selling non-stick woks

Need a wok for this recipe? Check out our list of best-selling products on Amazon

No products found.

You may be interested in…

This article may include affiliate links to products and services where we may receive a small fee to support the running of this site if you make a purchase or is a sponsored article from one of our select editorial partners providing valuable advice and information to our readers.



Recipe Rating

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.