Pork larb
0
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Lemon grass stems
1 individual, , trimmed and tough outer layer removed, finely chopped
Chilli, green or red
1 individual, red, finely chopped
Garlic
2 clove(s), crushed
Extra lean pork mince (5% fat), raw
500 g
Thai Fish Sauce
1 tablespoon(s)
Lime
1 zest(s) of 1, grated
Lime Juice, Fresh
2 tablespoon(s)
Coriander, fresh
2 tablespoon(s), finely chopped
Mint, Fresh
2 tablespoon(s), leaves picked and finely chopped
Spring Onions
2 medium, finely chopped
Lettuce
3 individual, Little Gem, leaves separated
Instructions
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.
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