Pork Larb in Lettuce Cups

Make pork larb in lettuce cups, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Pork mince, 5% fat (Weighed raw.)
10 g Basmati rice (Toasted dry in a pan until golden and ground coarsely. It is the texture of larb and there is no substitute. Dry weight, before cooking.)
30 g Shallot
2 tsp, about 10 g Fish sauce
Juice of one lime Lime juice
Half a teaspoon Chilli flakes
20 g Spring onion
A big handful Fresh mint
A big handful Fresh coriander
100 g Little gem lettuce (Leaves separated whole, to use as cups.)
80 g Cucumber
Ingredient notes on the recipe page.

METHOD
1. Toast the rice in a dry pan over a medium heat, shaking, for five minutes until golden. Grind it in a pestle and mortar or under a rolling pin to a coarse sand.
2. Cook the pork in the same dry pan with two tablespoons of water, breaking it up, until it is cooked through and the water has gone. Do not brown it.
3. Take the pan off the heat and stir in the fish sauce, lime juice, chilli flakes and the sliced shallot while the meat is still hot.
4. Let it cool for two minutes, then fold in the toasted rice, spring onion and the herbs, torn. Spoon it into the lettuce leaves with the cucumber batons on the side.

Contains fish.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/pork-larb-lettuce-cups

AI-generated images illustrating the recipe.

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