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PREP 15 minutes
TOTAL 15 minutes
Serves
US | METRIC

INGREDIENTS

For the pork
  • 2 cloves garlic, finely diced
  • 1 tsp brown sugar
  • 250 g pork mince meat
  • 1 tbsp fish sauce
  • ¼ red chilli, finely diced
  • ¼ red onion, thinly sliced into half moons
  • 2 heads of little gem lettuce, leaves separated, washed and drained
For the dipping sauce
  • 1 clove garlic, finely chopped
  • 2 tbsps lime juice
  • 2 tbsps fish sauce
  • 1 tbsp sugar
  • 2 tsps dark soy sauce
  • ½ red chilli, finely diced
  • 1 tbsp water
To serve
  • 2 tbsps peanuts, finely chopped
  • ¼ red onion, thinly sliced into half moons
  • ¼ red chilli, thinly sliced
Thai Larb Lettuce Cups

Thai Larb Lettuce Cups

Spicy pork mince in lettuce cups flavoured with a tangy sauce

These spicy pork lettuce cups are so tasty! They are delicious on their own or padded out with some steamed white rice on the side. So quick to prepare but no sacrifice on the flavour - make sure to get your pork mince super crispy for maximum satisfaction!

  1. Start by making pork mixture. Fry the garlic in a little oil until fragrant. Add the pork mince and the sugar and turn up the heat. The pork will take around 3-5 minutes to cook through and crisp up. While its cooking, take a wooden spoon and keep breaking up the meat into small pieces, to increase the surface area so it can brown nicely.
  2. Once cooked, add the fish sauce, season and add the chilli and red onion. Stir through and turn to a very low heat while you make the dipping sauce.
  3. Add the garlic to a dipping bowl and add the lime juice. Stir this up and allow to sit for a minute or so - this will take out the harshness of the garlic. Add the fish sauce, sugar, diced chilli, soy sauce and water and stir to dissolve the sugar. Once dissolved, check the seasoning - it should be tangy and sharp from the fish sauce and lime, but with savoury notes from the soy and garlic, a fiery heat from the chilli and a sweetness from the sugar. Adjust if it seems off balance to your palate.
  4. To assemble, spoon the pork mixture into the lettuce cups and scatter over the remaining sliced chilli, red onion and peanuts. Serve with the dipping sauce on the side, ready to be spooned into each lettuce cup as you eat.
Thai Larb Lettuce Cups

Thai Larb Lettuce Cups

Spicy pork mince in lettuce cups flavoured with a tangy sauce

These spicy pork lettuce cups are so tasty! They are delicious on their own or padded out with some steamed white rice on the side. So quick to prepare but no sacrifice on the flavour - make sure to get your pork mince super crispy for maximum satisfaction!

PREP 15 minutes
TOTAL 15 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

For the pork
  • 2 cloves garlic, finely diced
  • 1 tsp brown sugar
  • 250 g pork mince meat
  • 1 tbsp fish sauce
  • ¼ red chilli, finely diced
  • ¼ red onion, thinly sliced into half moons
  • 2 heads of little gem lettuce, leaves separated, washed and drained
For the dipping sauce
  • 1 clove garlic, finely chopped
  • 2 tbsps lime juice
  • 2 tbsps fish sauce
  • 1 tbsp sugar
  • 2 tsps dark soy sauce
  • ½ red chilli, finely diced
  • 1 tbsp water
To serve
  • 2 tbsps peanuts, finely chopped
  • ¼ red onion, thinly sliced into half moons
  • ¼ red chilli, thinly sliced
  1. Start by making pork mixture. Fry the garlic in a little oil until fragrant. Add the pork mince and the sugar and turn up the heat. The pork will take around 3-5 minutes to cook through and crisp up. While its cooking, take a wooden spoon and keep breaking up the meat into small pieces, to increase the surface area so it can brown nicely.
  2. Once cooked, add the fish sauce, season and add the chilli and red onion. Stir through and turn to a very low heat while you make the dipping sauce.
  3. Add the garlic to a dipping bowl and add the lime juice. Stir this up and allow to sit for a minute or so - this will take out the harshness of the garlic. Add the fish sauce, sugar, diced chilli, soy sauce and water and stir to dissolve the sugar. Once dissolved, check the seasoning - it should be tangy and sharp from the fish sauce and lime, but with savoury notes from the soy and garlic, a fiery heat from the chilli and a sweetness from the sugar. Adjust if it seems off balance to your palate.
  4. To assemble, spoon the pork mixture into the lettuce cups and scatter over the remaining sliced chilli, red onion and peanuts. Serve with the dipping sauce on the side, ready to be spooned into each lettuce cup as you eat.