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Pork Larb Lettuce Wrap http://rasamalaysia.com/pork-larb-recipe/
October 07th, 2012 16 Comments

Pork Larb Lettuce Wrap

Pork Larb Lettuce Wrap
Pork Larb Lettuce Wrap pictures (2 of 3)

Southeast Asia mesmerizes me—the diverse culture, places, people, and food—it is my favorite region in the whole world. Born and raised in Malaysia and its proximity to the neighboring Southeast Asian countries make me appreciate the diversity and rich heritage of this land even more. I have traveled quite a bit in the region but one of the countries that I haven’t been to is Laos. As a result, I have never had real Laotian food, other than this lemongrass and cilantro chicken, or ping gai, which I posted recently.

The truth is, everything I read about Laos intrigues me. Its history, misty mountains and mystic land, saffron-robed monks, golden stupas, the UNESCO World Heritage Site of Luang Prabang, and its food. I have longed to go and see Laos, and I know that in the near future, my dream will come true. For now, I can always attempt some of the iconic Laos dishes in my kitchen, for example: this pork larb lettuce wrap.

Pork Larb Lettuce Wrap

Larb is a Laotian meat salad popular in Laos as well as certain parts of Thailand. This recipe is most likely a Laotian rendition without any spices, adapted from a recent issue of Food & Wine magazine. Larb is usually served with raw vegetables and makes a perfect filling for lettuce wraps.

The refreshing taste and freshness of the lettuce leaf pairs perfectly with the seasoned ground pork , while the spicy, tangy, and sweet dipping sauce completes this pork larb lettuce wrap recipe.

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16 comments... read them below or add one

  1. I love Larb!! have tried one made with chicken

  2. Nana Nias via Facebook says:

    i love larb! tried it on my trip to luang prabang and got hooked!

  3. Nana Nias via Facebook says:

    i love larb! tried it on my trip to luang prabang and got hooked!

  4. Martha Nuckles via Facebook says:

    love it…would use my palm sugar to make it though :)

  5. c’est surement tres bon!!!!!!!!!!

  6. Anna says:

    Hi – I’ve only had beef or chicken larb since I don’t eat pork. I assume the recipe is the same, just swap out the meat. Can you recommend a brand of fish sauce? There are so many type of fish sauce out there its hard to figure out which is the right type for this kind of salad. Thanks.

  7. Stephan Wickham via Facebook says:

    I made this last night and it is a tasty dish. Very easy to make!

  8. karipedas says:

    The one most important ingredient missing from your larb recipes is roasted rice powder. Nonetheless, I am sure it still tasted great as all your recipes are. You can either make your own rice powder by dry roasting glutinous rice (or called sweet rice in US) and then grinding it to a fine powder, or just buy it ready roasted and ground from any Vietnamese or Thai grocery store. Also try roasted duck larb or fish larb — the latter is excellent. I have been kitchen-testing tofu and tempe larb for my vegetarian friends –w ill let you know once I perfected these! I ALWAYS enjoyed your terrific blog. So proud of you as another fellow Malaysian! Ciao…

  9. Not even 30 minutes, it takes less time. Absolutely delicious! I make this quite often and everyone loves it

  10. Chith says:

    This is larb in a Malaysian way? As said, larb is a Lao famous food. When we talk about Lao food or Lao people, we need tot alk about “padek” (fermented fish), which is an ingreedient that cannot be missed in Lao larb. I dont remember putting sugar (and this much!)in larp.

  11. Devin says:

    Actually Chith is right, we usually never put sugar in, but we do put Kaffe lime leaves :)

  12. Yggy says:

    This dish rocks! I considered skipping the dipping sauce but that’s crazy talk. It ALL works well TOGETHER. I don’t like mint in my food but it’s awesome here. My hubby ate it like a caveman. I doubled everything to make it dinner. Must add to list of awesome dishes!

  13. Yggy says:

    By the way, I live in a rural area so finding some items like Thai peppers is difficult. I used Japanese peppers often used in Mexican cuisine. This seems to be fine.

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