Pork Larb

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.

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Juicy tender pork.

Wrapped in lettuce.


Sauce ingredients.

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.

Chopped cilantro.

Add sauce.

Mix and stir.

Finshed pork larb.

Serve with boston/iceberg lettuce or sticky/jasmine rice.

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Pork Larb

5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Main Course, Snack
Cuisine Asian
Servings 4


  • 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.

Toast Rice

  • 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.

Serve with boston lettuce, cooked sticky rice or jasmine rice.


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