Lao Pork Larb Wraps

Savory ground pork cooked with fresh herbs, chili, and lime juice, served in crisp lettuce cups.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Lao
• Difficulty: Easy
• Cost: $6.36/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Carb
• Low-Sugar
• High-Protein

Tags

• quick
• healthy
• fresh
• spicy
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound ground pork
• 0.5 cup yellow onion (finely diced)
• 2 clove garlic (minced)
• 1 tablespoon fish sauce
• 1 tablespoon lime juice (fresh)
• 1 teaspoon sugar
• 0.5 teaspoon red pepper flakes
• 0.5 cup fresh cilantro (chopped)
• 0.25 cup fresh mint (chopped)
• 1 head butter lettuce (leaves separated)
• 1 lime (wedges, for serving)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes.
2. Drain any excess fat from the skillet. Add the finely diced yellow onion and minced garlic to the pork and cook for 2-3 minutes, until the onion softens and garlic is fragrant.
3. Remove the skillet from the heat. Stir in the fish sauce, fresh lime juice, sugar, and red pepper flakes. Mix well to combine.
4. Fold in the chopped fresh cilantro and chopped fresh mint.
5. Serve the larb mixture in crisp butter lettuce cups. Offer additional lime wedges for a fresh squeeze if desired.

Notes

You can add a touch of toasted ground rice (kao kua) for a traditional textural element and nutty flavor, if desired. Adjust red pepper flakes to your preferred spice level.

Nutrition (per serving)

• Calories: 435
• Protein: 37 g
• Carbohydrates: 10.5 g
• Fat: 26.5 g
• Fiber: 2.2 g
• Sodium: 890 mg
• Saturated Fat: 8.5 g
• Sugar: 5 g
• Cholesterol: 105 mg