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.
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.
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- 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.