Larb (Thai Spicy Minced Pork) In Lettuce Cups

Posted January 14, 2012 By Janice Larb

I was thinking Thai food the other night when I made my tofu dish.  So this is what I came up with.  I had leftover ground pork and remembered getting this dish at the Thai restaurant that closed not so long ago.  Darn, that was a great place!  Anyway, the citrus, fresh herbs and spicy chili garlic paste is wonderful.  And it literally takes about 10 minutes to the table once you prepare all your ingredients.  Have a great weekend!!

LARB (THAI SPICY MINCED PORK) IN LETTUCE CUPS

1 lb ground extra lean pork
1/2 small onion, finely chopped, plus more for garnish
1 serrano chili, seeded and chopped, plus more for garnish
1/4 cup cilantro, chopped
1/4 cup mint leaves, chopped
1/4 cup fresh parsley, chopped
1/4-1 t red pepper flakes (depending on how spicy you like your food)
juice of 2 limes
2 green onions, chopped, plus more for garnish
2 t low sodium soy sauce
1 T fish sauce
Iceburg lettuce cups

Pour 1/4 of the lime juice over the pork and let marinate while you get the rest of your ingredients together.  Brown pork and half the chopped onion in a large skillet until cooked, about 5 minutes.  Remove from heat.  Combine the rest of the ingredients together in with the pork and pour into a large serving platter.  Serve with lettuce cups on Protein Vegetable days, with extra chopped onions and chili.

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