Recipe

NZ Pork larb in lettuce cups

This NZ Pork larb recipe creates a light, fresh dish that's perfect served in lettuce cups and devoured in one bite. Serve with lime wedges for a stunning light meal or starter

  • 15 mins cooking
  • Serves 4
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This recipe first appeared in Food magazine.
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Ingredients

  • 1/4 cup jasmine rice
  • 1 cup salt-reduced chicken stock
  • 600 gram free-range minced NZ Pork
  • 2 shallots
  • 1 cup coriander, plus extra leaves to garnish
  • 1 cup mint leaves
  • juice of 2 limes
  • 2 tablespoon fish sauce
  • 1 teaspoon chilli flakes
  • 2 baby cos lettuce, leaves separated, washed and dried
  • lime wedges, to serve

Method

  • 1
    Toast rice in a dry pan until golden and aromatic, then grind to a coarse powder in a spice/coffee grinder or mortar and pestle.
  • 2
    In a wok, bring the stock to a simmer, then add minced NZ Pork, breaking it up with a wooden spoon. Simmer for 10 minutes, stirring occasionally, until pork is just cooked through. Drain off half the liquid.
  • 3
    Meanwhile peel, halve and finely slice shallots. Roughly chop coriander (including stalks) and mint leaves. Combine lime juice, fish sauce and chilli.
  • 4
    Remove NZ Pork from the heat and stir through shallots, herbs, lime dressing, and roasted ground rice. Spoon into lettuce cups to serve or let everyone assemble them together at the table. Serve with lime wedges.