Delicious Boston Lettuce Wrap Pork Larb is decorated/infused with cilantro, mint, fish sauce, lime, sugar and toasted rice. A quick and delightful meal that serves as a savory appetizer or a light entree and will add cultural variety to your next foodlicious experience. Best served with sticky rice; my family also enjoys this flavorful dish on a warm bed of jasmine rice to help fill those hungry bellies. This tables with a nice presentation that has a mint filled aromatic appeal and delivers a gentle melody of flavors that can pack some heat when enhanced with Thai Peppers.
Expand your home cooked menu by checking out the video and following the recipe below. Thank you for viewing this post and feel free to browse through my expanding categories for select menu options that are equally delicious and simple to prepare.
Juicy tender pork.
Wrapped in lettuce.
Gochugaru (Red Chili Flakes) is optional but highly recommended as it makes for a pretty presentation.
Work the ground pork into fine bites. Cook for 3 minutes or until no longer pink.
Garlic, sugar, salt & pepper.
Toasted rice and Gochugaru (Red Chili Flakes).
Fresh mint leaves.
Mix and stir.
Finshed pork larb.
Serve with boston/iceberg lettuce or sticky/jasmine rice.
- Wok or skillet.
- 1 lb ground pork
- 1 tbsp uncooked sticky rice or jasmine rice
- 2 tbsp vegetable or canola oil
- 1 cup mint leaves only
- 1 cup cilantro chop leaves and top stems
- 1 tsp granulated sugar
- 3 garlic cloves minced
- 3 shallots minced
- 3 Thai peppers optional, chopped
- 1 tbsp red chili flakes; gochugaru optional
- Boston lettuce leaves or iceburg
- salt & pepper to taste
- 3 tbsp fish sauce adjust to your liking
- 2 tbsp granulated sugar
- 1 tbsp water
- 2-3 limes juice only adjust to your liking
- Combine all the sauce ingredients together and set aside.
- Heat up a wok/skillet to low-medium, add uncooked sticky rice, cook for 5-8 minutes or until golden (toasted) and fragrant. Stir frequently to prevent burning.
- Transfer the toasted rice to a mortar and grind to a powder using the pedestal. Set aside.
- Heat the wok/skillet to medium-high and add oil.
- Add ground pork and break up into finely bites. Cook for ~3 minutes or until no longer pink.
- Add garlic and sugar; stir. Also add salt and pepper to taste. Cook for 1-2 minutes or until the garlic becomes fragrant.
- Add toasted rice and stir. If using Gochugaru (Red Chili Flakes) add to the skillet/pan and mix. This creates a lovely color that enhaces presentation.
- Turn off the cooktop/stove.
- Combine mint leaves, chopped cilantros, shallot and sauce mixture.
- Toss and stir until all contents are eveningly coated with the sauce.