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Pork Larb Lettuce Wraps with Fresh Herbs
Servings:
Serves 4 as an appetizerPrep Time:
10 minutesCook Time:
15 minutes
Ingredients
This Thai-inspired salad combines tart, spicy and sweet flavors with vibrant fresh herbs-a refreshing combo for summer.
1 Tbsp. long-grain white rice
1 Tbsp. vegetable oil
1 lb. ground pork
1 Tbsp. sugar
1 Tbsp. fish sauce
2 Tbsp. lime juice
1/4 tsp. crushed red pepper
1 shallot, thinly sliced
1/3 cup chopped green onions
1/4 cup mint leaves
1/4 cup basil leaves
1/4 cup cilantro leaves
1 head Bibb or butter lettuce, leaves separated
Directions
Heat a dry 12" skillet on low. Add rice grains and toast until golden and fragrant, stirring continuously, 2 to 3 minutes. Using a mortar and pestle or spice grinder, grind toasted rice into a powder.
In same skillet, heat oil on medium-high. Add pork and cook until browned, 6 to 8 minutes. Add rice powder, sugar, fish sauce and lime juice. Cook 1 minute more. Add crushed red pepper, shallot, green onions, mint, basil and cilantro. Cook 1 to 2 minutes more. Season with salt to taste.
Arrange lettuce leaves on a platter. Spoon pork larb onto lettuce leaves and serve.
Source: Hannaford fresh Magazine, July August 2024
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 430 kcal (22%) |
| Calories from Fat | 315 kcal (0%) |
| Total Fat | 35 g (54%) |
| Saturated Fat | 11 g (55%) |
| Cholesterol | 85 mg (28%) |
| Sodium | 440 mg (18%) |
| Total Carbohydrates | 11 g (4%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 19 g (32%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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