Thai · Lunch
Spicy Ground Pork Salad (Low-Calorie)
Lean ground pork stir-fried until crumbly and browned, tossed with lime juice, fish sauce, roasted rice powder, chili and fresh mint over lettuce and cucumber. Fat content is trimmed and oil minimized versus a standard larb, keeping the citrus-forward, spicy Thai flavours and crisp texture intact without the usual richness.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
379Calories
34.2gProtein
17.7gFat
18.8gCarbs
8.6gSugar
2.3gFiber
1518mgSodium
103mgChol
6.1gSat Fat
820mgPotassium
72mgCalcium
3.1mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Thinly slice the shallot and scallions. Tear the mint, chop the cilantro, and arrange the lettuce and cucumber slices on a plate.
2
Toast the dry jasmine rice in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until deep golden and fragrant. Grind to a coarse powder.
3
Heat the vegetable oil in a skillet over medium-high heat and cook the ground pork for 4 to 5 minutes, breaking it into small crumbles until no pink remains and it looks dry and separated.
4
Off the heat, stir in the lime juice, fish sauce, sugar, and dried chili flakes until the sugar dissolves. Fold in the toasted rice powder, shallot, scallions, mint, and cilantro, then spoon over the lettuce and cucumber. Serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g lean ground pork
- 2 tbsp2 tbsp jasmine rice, dry
- 4 tbsp4 tbsp fresh lime juice
- 3 tbsp3 tbsp fish sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp dried chili flakes
- 22 small shallot
- 44 scallions
- 4 tbsp4 tbsp fresh mint leaves
- 4 tbsp4 tbsp cilantro leaves
- 44 large lettuce leaves
- 11 cucumber
- 2 tsp2 tsp vegetable oil
