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Originally published in 2012, updated with new photos.
Larb is a healthy ground meat salad popular in the northern parts of Thailand as well as in Laos.
I believe larb originated from Laos, but this Pork Larb Lettuce Wrap recipe is adapted from a recent issue of Food & Wine magazine. Larb is usually served with raw vegetables and makes a perfect filling for lettuce wraps.
I came from Malaysia, the cross-road of Southeast Asia so the regional cuisines are my favorite food in the whole world.
This pork larb lettuce wrap fits my bill; its savory filling, the fresh and crispy lettuce, plus the perfectly balanced dipping sauce that is savory, sweet, spicy, and sour at the same time.
To assemble, take a little bit of the ground pork filling and fill the middle of the lettuce leave. Add the dipping sauce on top of the meat, wrap and enjoy.
If you like some extra heat, you may add Thai chilies in your lettuce wraps but I think most people will find it too spicy. Enjoy!
How Many Calories per Serving?
This recipe is only 230 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Pork Larb Lettuce Wrap
Ingredients
Dipping Sauce:
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 1/2 tablespoons sugar
- 2 Thai chilies with seeds (thinly sliced, optional)
- 1 tablespoon water
Filling:
- 1 tablespoon vegetable oil
- 4 cloves garlic (thinly sliced)
- 1 teaspoon sugar
- 1/2 pound ground pork
- 1 teaspoon fish sauce
- 1/2 teaspoon soy sauce
- Salt and freshly ground black pepper to taste
Garnish:
- 1/4 cup torn basil (mint and cilantro leaves)
- 1 Thai chili with seeds (thinly sliced, optional)
- 1 butterhead or iceberg lettuce
Instructions
- Combine all the ingredients for the Dipping Sauce and whisk to blend. Set aside or refrigerate until use.
For the Filling
- Heat up the oil in a skillet over medium heat. Add in the garlic and cook until golden brown. Add the sugar and cook for 20 seconds.
- Mix in the pork and cook over moderate high heat. Break the meat finely and cook thoroughly until no pink, about 4 minutes. Add in the fish sauce and soy sauce, stir to mix. Add in salt and pepper to taste. Turn off heat, transfer to a bowl and set aside.
To assemble
- Take a tablespoon or two (depending on the size of the leave) of the ground pork filling and fill the middle of the lettuce leave. Add the dipping sauce on top of the meat, wrap and enjoy. If you like some extra heat, you may add the Thai chilies in your lettuce wraps, which is optional.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I make this with minced turkey, but get a darker mix that will be mostly thighs, as the breast meat is really too lean for this kind of dish. There is a small, unpretentious but very good restaurant in my Montréal neighbourhood that does this sort of cuisine, and it is both delicious and nutritious.
We love pork larb and eat it at least once a month. As it’s me my husband and son it doesn’t get too complicated but the ‘men’ need a little more than me so I include caramelized pork bites as well. So simple, pork belly cut into small cubes marinated in fish sauce and brown sugar then deep fried till crispy, amazing. Happy eating everyone
I make this with minced turkey, but get a darker mix that will be mostly thighs, as the breast meat is really too lean for this kind of dish. There is a small, unpretentious but very good restaurant in my Montréal neighbourhood that does this sort of cuisine, and it is both delicious and nutritious.
Sounds good.
Thanks Bee. We love larb. This recipe also works really well with minced (ground) chicken or turkey. For a more substantial filling for wraps I like to add presoaked and chopped Chinese mushrooms, very finely chopped celery and beansprouts (added at the last moment to retain their crunch). Once you get the hang of larb, the possibilities are endless.
Hi Joe, correct. Endless delicious possibilities.
Don’t cook the meats in oil. That’s not true laab. Cook them in plain water. You’ll get a totally different texture suited for salad. And use palm sugar. Toasted rice powder, too!
After trying the AMAZING Thai Chicken Lettuce Wraps this is definately on the “MUST TRY” list!!
Awesome I hope you like this pork larb lettuce wraps.
omg, i’m noob cook, but i cooked it right and it turned out being bomb!
Good recipe. I would add:
2 tblspoons fish sauce
2 tblspoons kekap manis (tick sweet soy sauce)
Minced lemongrass (about 2 tblspoons)
Chili garlic sauce, or 1 fresh serrano or jalapeno, or a couple hot thai chilis
2 tblspoons lemon or lime juice
2 tblspoons brown sugar
Mix all these ingredients in a bowl. Heat up a pan at medium high, saute the garlic till golden brown, then add meat (i usually use ground turkey) & brown till opaque. Add lemongrass & sauce. Let simmer for a couple minutes till all the water is dry but dont let the meat burn.
Serve with rice & stirfry veggies or do wrap like Bee above. Its super spicy & delicious. Bon appetit ?