Spicy Thai minced Pork Larb is made from ground pork or ground chicken, crush chili and other ingredients. The blend of ethnic herbs and lime juice makes this dish tangy and very refreshing.
Spicy Thai minced Pork Larb
Spicy Thai minced Pork Larb is made from ground pork or ground chicken, crush chili and other ingredients. The blend of ethnic herbs and lime juice makes this dish tangy and very refreshing.
1
servings30
minutes30
minutes781
kcal1
hourIngredients
1 lb ground pork or ground chicken
1 package Thai Larb seasoning powder
2 tablespoon fish sauce
1 to 2 tablespoon of lime juice
1 tablespoon crush chili or less up to you
1 tablespoon sugar
2 shallots sliced thin
1/2 red bell pepper slice thin
3 kaffir lime leaves sliced very thin
1/2 cup water
- Garnish with
1/4 cup chopped cilantro
1/4 cup chopped mints
Any kind of lettuce to wrap the meat mixture
Directions
- In fry pan or pot mix ground pork with ½ cup of water break the meat to small pieces and bring to a boil to cook the pork. (The water makes the meat softer). When the meat is done drain the water out.
- Put the meat back on low heat and add Lab seasoning powder, shallots, kaffir lime leaves, fish sauce, lime juice, chili, bell pepper, and sugar
- Stir the mixture for 2 minutes till the shallots are soft. Turn the heat off
- Let the meat mixture cool down a bit before adding cilantro, and mints
- Spoon the mixture into lettuce leaf and serve as lettuce wrap with peanut sauce drizzle over it
Notes
- Thai serve their Lab with sticky rice and fresh crunchy vegetables, but for me it is just as easy to put in lettuce wrap style.
Nutrition Facts
- Serving Size: 1g
- Calories: 781kcal
- Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 331mg
- Sodium: 3451mg
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 17g
- Protein: 122g
