Thai Larb With Pork and Lemongrass
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons ketjap manis or 2 tablespoons sweet soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons sambal oelek
- 1 tablespoon extra light olive oil
- 600 g pork mince (can use chicken or turkey as well)
- 1 stem lemongrass, pale section only, finely chopped
- 8 butter lettuce leaves
- 1⁄2 cup fresh mint leaves
- 1 cup bean sprouts, trimmed
directions
- Whisk together the kecap manis, lime juice, fish sauce, sugar and sambal oelek in a small bowl.
- Heat the oil in a wok or large frying pan over high heat and add the pork mince stir-frying for 5 minutes or until the mince browns nicely. Add the lemon grass and stir-fry for 1-2 minutes or until aromatic.
- Add the kecap manis mixture to the wok and stir-fry for 3-4 minutes or until heated through.
- Divide the lettuce leaves among serving dishes. Spoon the mince mixture evenly among the lettuce leaves.
- Garnish with the mint and bean sprouts to serve.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
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