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.
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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.
Pairs well with:
Pork Larb Lettuce Wrap Recipe
Pork Larb Lettuce Wrap - healthy and delicious Thai ground pork lettuce wraps with a savory, sweet and mildly spicy dipping sauce. So good!
Ingredients
- 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
Directions
-
1
Combine all the ingredients for the Dipping Sauce and whisk to blend. Set aside or refrigerate until use.
-
2
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.
-
3
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.
-
4
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.
Recipe Notes
You can choose to substitute with ground beef or chicken.
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Joe Beck
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.
Rasa Malaysia
Hi Joe, correct. Endless delicious possibilities.
Gary
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!
Allana
After trying the AMAZING Thai Chicken Lettuce Wraps this is definately on the “MUST TRY” list!!
Rasa Malaysia
Awesome I hope you like this pork larb lettuce wraps.