Thai · Lunch
Thai Spiced Pork in Lettuce Wraps (Gluten-Free)
Ground pork simmered with garlic, shallot, lime juice, fish sauce and dried chili flakes forms a bright, savoury-hot filling scooped into cool butter lettuce leaves. Toasted rice powder adds crunch, while mint, cilantro and scallion finish the wraps. A gluten-free take on Thai larb, quick to assemble and fresh-tasting.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
410Calories
37.8gProtein
22.8gFat
11.2gCarbs
3.1gSugar
1.9gFiber
1720mgSodium
150mgChol
7.9gSat Fat
720mgPotassium
70mgCalcium
2.6mgIron
0.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Mince the garlic, slice the shallot thinly, chop the cilantro and mint, slice the scallion, and wash and separate the lettuce leaves on a plate.
2
Toast
Toast the white rice in a dry skillet over medium heat for 3 minutes, shaking often, until deep golden and fragrant. Grind to a coarse powder.
3
Sauté
Heat the vegetable oil in a skillet over medium-high heat, add the ground pork and cook for 4 to 5 minutes, breaking it apart, until no pink remains.
4
Simmer
Add garlic, shallot and chili flakes, stir for 1 minute over medium heat until the shallot softens. Remove from heat, stir in fish sauce, lime juice and rice powder. Taste and adjust lime or fish sauce to balance sharp and salty flavours defining larb. Fold in half the cilantro, mint and scallion.
5
Plate
Spoon the warm pork mixture into butter lettuce leaves, scatter remaining herbs and scallion on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground pork
- 4 cloves4 cloves garlic
- 22 small shallot
- 4 tbsp4 tbsp fish sauce (gluten-free brand)
- 4 tbsp4 tbsp lime juice
- 1 tsp1 tsp dried chili flakes, or to taste
- 2 tsp2 tsp white rice
- 4 tbsp4 tbsp cilantro
- 4 tbsp4 tbsp mint
- 4 tbsp4 tbsp scallion
- 88 butter lettuce leaves
- 2 tsp2 tsp vegetable oil
