Thai Larb With Pork And Lemongrass Recipe

Name: Thai Larb With Pork And Lemongrass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Whisk together the kecap manis, lime juice, fish sauce, sugar and sambal oelek in a small bowl.
2
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.
3
Add the kecap manis mixture to the wok and stir-fry for 3-4 minutes or until heated through.
4
Divide the lettuce leaves among serving dishes. Spoon the mince mixture evenly among the lettuce leaves.
5
Garnish with the mint and bean sprouts to serve.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons ketjap manis or 2 tablespoons sweet soy sauce, 2 tablespoons fresh lime juice, 1 tablespoon fish sauce, 1 tablespoon brown sugar, and more.

Yes, Thai Larb With Pork And Lemongrass falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Larb With Pork And Lemongrass

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