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Photo of Pork larb by WW

Pork larb

PersonalPoints™ per serving
Total Time
40 min
25 min
15 min
Traditional larb originated in Laos, but is now popular in many South East Asian countries. Our version uses lean pork mince and is served in crisp lettuce leaves.


Fresh lemongrass

1 piece(s), finely chopped

Fresh red chilli

1 whole, long variety, deseeded, thinly sliced


2 clove(s), crushed

Lean pork mince

500 g

Fish sauce

3 tsp

Lime rind

1 tsp, finely grated

Lime juice

1 tbs

Fresh coriander

2 tbs, chopped

Fresh mint

2 tbs, chopped leaves

Green shallot(s)

2 individual, finely chopped

Cos lettuce

3 baby, leaves separated

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lemongrass, chilli and garlic, stirring, for 3 minutes or until softened. Add mince and cook, stirring to break up lumps, for 8-10 minutes or until browned.
  2. Stir fish sauce into mince mixture. Remove from heat and stir in lime rind and juice, coriander, mint and shallots.
  3. Fill 12 of the largest lettuce leaves with mince mixture. Shred any remaining lettuce and serve on the side.