Spiced Pork Larb in Lettuce Cups
with a Peanut and Chilli Garnish
- Peanut
- Sesame
- Soya
- May contain traces of allergens
- Nuts
Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.
Ingredients
100 grams
Radishes
2 unit(s)
Spring Onion
1 unit(s)
Red Chilli
1 unit(s)
Lime
1 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts)
2 unit(s)
Baby Gem Lettuce
300 grams
British Pork Mince
15 grams
Ginger Puree
1 sachet(s)
Thai Style Spice Mix
(Contains: Sesame)
25 grams
Ketjap Manis
(Contains: Soya)
Nutrition Values
Utensils
Cooking Steps
Trim and thinly slice the radishes. Trim the spring onions, then thinly slice on an angle. Halve the red chilli lengthways, deseed, then finely chop.
Zest the lime, then juice one half and cut the other half into wedges. Peel and grate the garlic (or use a garlic press).
Crush the peanuts in the unopened sachet using a rolling pin.
Trim the root from the baby gem lettuce, then peel off as many big leaves as you can, so they’re ready to fill with the pork mixture. These are your lettuce ‘cups’.
Stop once the leaves are too small to peel off, then thinly slice the baby gem core and set aside for later.
Heat a large frying pan on medium-high heat with a drizzle of oil.
When hot, fry the pork mince until golden, 5-6 mins. Use a wooden spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It’s cooked when no longer pink in the middle.
Add the garlic to the pork and fry, stirring frequently, until softened, 1 min.
Add the radishes, ginger puree, half the chilli (careful - it’s hot) and the chopped baby gem core to your pan, then fry until softened, 1-2 mins.
Stir in the Thai style spice blend and ketjap manis, then cook for 1-2 mins.
Finally, stir in the lime juice and lime zest. Season with salt and pepper. Remove from the heat.
Share the baby gem leaves between your plates and fill with the spiced pork larb.
Garnish with the peanuts, spring onion and the remaining red chilli.
Serve with the lime wedges.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The spice level hits just right, with a bright, well-seasoned pork filling that works beautifully in the lettuce cups.
- Ease of prep: Straightforward to cook, with a simple process that comes together without much fuss.
