Pork laab (larb) in gem cups
Gem lettuce cups make this South-east Asian-inspired pork laab (or larb) recipe a healthy, quick and easy canapé.
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Ingredients
- 2 tbsp Thai jasmine or basmati rice
- ½ tbsp vegetable oil
- 1 red chilli, deseeded and finely chopped
- 2 lemongrass stalks, tough outer leaves removed and sliced
- 2 shallots, sliced
- 300g pork mince
- Small bunch of fresh mint, shredded, plus extra leaves, for garnishing
- Small bunch of fresh coriander, chopped Juice of 1 lime, to taste
- 2 tbsp fish sauce, to taste
- 1½ tsp caster sugar, to taste
- 3 spring onions, finely sliced
- 4 little gem lettuces, leaves separated
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Method
- Toast the rice in a dry frying pan over a medium heat, shaking the pan frequently, for about 4 minutes, until toasty brown then cool. Roughly crush in a pestle and mortar.
- Place a wok or wide frying pan over high heat until hot. Add the oil, chilli, lemongrass and shallots and stir-fry for 30 seconds. Add the pork and stir-fry for 3 minutes, until cooked. Add the herbs, lime juice, fish sauce, sugar and most of the onions. Cook for a further minute to cook off the liquid. Cool. Taste and adjust the seasoning with more sugar, lime juice or fish sauce.
- Pile a spoonful of pork larb into each lettuce leaf. Top with a sprinkling of toasted rice, mint leaves and the remaining onions.
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