Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 11.3 oz (320 g) ground lean pork
- 0.5 oz (15 g) dry white rice for toasting
- 4.2 oz (120 g) lettuce leaves
- 2.5 oz (70 g) red onion, thinly sliced
- 1.4 oz (40 g) lime juice
- 0.5 US fl oz (15 ml) fish sauce
- 0.4 oz (10 g) mint leaves, chopped
- 0.4 oz (10 g) cilantro, chopped
- 1.0 tsp (2 g) chili flakes
- 2.0 US fl oz (60 ml) water
Method
- Toast the dry rice in a small dry pan over medium heat for 5–7 minutes until golden. Cool, then crush finely in a mortar or spice grinder.
- Put pork and water in a skillet. Cook over medium heat for 6–8 minutes, breaking up the meat, until it reaches 160°F (71°C). Leave a little cooking juice in the pan.
- Take off the heat and mix in onion, lime juice, fish sauce, chili and toasted rice. Fold in mint and cilantro once slightly cooled.
- Divide the pork mixture among lettuce leaves and serve promptly.
Cook’s note: Larb belongs to Lao and northeastern Thai food traditions; this is a Thai-style cooked-pork adaptation.
Allergens: Fish.
Approximate nutrition per serving: 303 kcal · Protein 37 g · Carbohydrates 14 g · Fat 11 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.