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.


Calorie controlled cooking spray

4 spray(s)

Lemon Grass Stems

1 stem, , trimmed and tough outer layer removed, finely chopped

Chilli, Green or Red

1 individual, red, finely chopped


2 clove(s), crushed

Extra Lean Pork Mince (5% fat), raw

500 g

Thai Fish Sauce

1 tablespoons


1 zest(s) of 1, grated

Lime Juice, Fresh

2 tablespoon(s)

Coriander, fresh

2 tablespoons, finely chopped

Mint, Fresh

2 tablespoons, leaves picked and finely chopped

Spring Onions

2 medium, finely chopped


3 individual, Little Gem, leaves separated


  1. Set a large nonstick pan over a high heat and mist with cooking spray. Add the lemongrass, chilli and garlic and cook for 3 minutes until just starting to soften. Add the mince, breaking up any lumps, and cook for 10-12 minutes until brown. Drain any excess fat and discard.
  2. Drizzle the fish sauce over the mince mixture, then stir to combine and remove from the heat. Stir through the lime zest and juice, coriander, mint and spring onions.
  3. Fill 12 of the largest lettuce leaves with the mince mixture. Shred any remaining lettuce and serve on the side.