Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Zesty minced pork salad — Laos & Thailand.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 500 g pork mince (ground pork)
- 2 tbsp fish sauce
- juice of 2 limes
- 2 shallots
- 2 spring onions (scallions), sliced
- 1–2 chillies, chopped
- Large handful of mint and coriander (cilantro)
- 1 tbsp oil
- Lettuce leaves, to serve
- 1 tbsp toasted ground almonds (instead of rice)
Method
- Heat the oil in a wok over a high heat and fry the pork mince for 6–8 minutes, breaking it up, until browned and crisping in places.
- Take off the heat and stir in the fish sauce, lime juice, sliced shallots, spring onion and chilli.
- Taste — larb should balance hot, sour and salty; adjust with lime or fish sauce rather than salt.
- Fold through the torn herbs and toasted ground almonds.
- Spoon into crisp lettuce cups and serve warm.
Swaps and tips
Toasted ground almonds replace the traditional toasted rice with fewer carbs. Serve in crisp lettuce cups.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 37 g | 4 g | 2 g | 34 g | 479 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
