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Thai Pork Larb Lettuce Cups

with Rice, Carrots & Red Bell Pepper Strips

Cooking time

25 minutes

Servings

2/4

Calories

750 /serving

We’ve put our unique spin on the South-Asian classic Larb, a meat salad native to Laos and Thailand. With so many wonderful ingredients and flavours, we had no choice but to use whole leaves of Boston lettuce to contain them! We’ve opted for ground pork, which we’re treating to several mouthwatering seasonings: ginger, fish sauce and kaffir lime leaves among them. We’re tossing in carrots, bell peppers and scallions to up the flavour and texture. Rolled up in lettuce with steamed rice to enjoy on the side, this is a quick, refreshing, intensely delicious option for any night of the week.

We will send you:

  • 285g Ground pork
  • 20g Ginger
  • 2 Scallions
  • 1 Lime
  • 1 Bell pepper
  • 200g Carrots
  • 1 Head of lettuce
  • 1 Kaffir lime leaf
  • 157g Jasmine rice
  • 10g Brown sugar
  • 10ml Fish sauce
  • 8.5g Larb spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Fish

You will need:

Medium pot
Large pan
Oil
Peeler
Salt & pepper
Total Fat
27 g
Saturated Fat
7 g
Sodium
900 mg
Total Carbs
93 g
Sugars
15 g
Protein
37 g
Fibres
8 g
Preparation
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Cook the rice
In a medium pot, combine 1 ½ cups of water and a pinch of salt (double the water for 4 portions). Stir in the rice and bring to a boil. Cover, reduce the heat and let simmer, 12 to 14 minutes, until the rice is tender. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside.
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Mise en place
While the rice cooks, peel and mince the ginger. Peel and cut the carrot into thin matchsticks. Core and thinly slice the bell pepper. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Separate the lettuce leaves, discarding the root end. Halve the lime; juice one half and quarter the rest. In a small bowl, combine as much of the lime juice and fish sauce as you’d like, brown sugar and 1 tbsp of water (double for 4 portions).
a picture
Start the larb
In a large pan, heat a drizzle of oil on medium-high. Add the pork* and season with ½ the spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until lightly browned. Add the ginger and kaffir lime leaf. Cook, 1 to 2 minutes longer, until the ginger is fragrant and softened.
a picture
Finish the larb
To the pan of pork, stir in the carrots, bell peppers and white bottoms of the scallions. Cook, stirring, for 1 minute. Add the fish sauce mixture; stir until thoroughly combined. Remove from the heat, remove the kaffir lime leaf; season with the remaining spice blend and S&P to taste.
a picture
Plate your dish
Divide the lettuce leaves between your plates. Spoon the rice and pork mixture onto the lettuce leaves. Garnish with the green tops of the scallions. Serve with the lime wedges and remaining rice on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.