Pork larb

This quick dish is tantilising with pork, cooked in spicy chilli, garlic and fish sauce.

  • 5 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Pork lamb
  • 1 tablespoon peanut oil
  • 2 tablespoons finely chopped fresh lemon grass
  • 1 fresh small red chilli, chopped finely, plus extra, sliced, to serve
  • 2 cloves garlic, crushed
  • 40 grams piece fresh ginger, grated finely
  • 1.4 kilograms lean minced pork
  • 2 tablespoons fish sauce
  • 2/3 cup (160ml) lime juice
  • 5 fresh kaffir lime leaves, shredded finely
  • 2/3 cup loosely packed fresh mint leaves
  • ½ cup loosely packed fresh coriander leaves
  • 4 green onions (scallions), sliced thinly
  • 4 shallots (100g), sliced thinly
  • 8 iceberg lettuce leaves, trimmed
  • 1 medium carrot (120g), cut into long strips
  • 1 lebanese cucumber (130g), cut into long thin strips
  • 2 tablespoons coarsely chopped unsalted peanuts
  • lime halves, to serve


Pork lamb
  • 1
    Heat oil in a large non-stick fry pan; cook chilli and garlic, stirring, until the chilli mixture is fragrant.
  • 2
    Add the pork; cook, stirring, until cooked through. Add the fish sauce and half of the juice; cook, stirring for 5 minutes or until well combined. Transfer mixture to a large bowl; stir in the herbs, onion and remaining lime juice.
  • 3
    Serve pork mixture with lettuce leaves.


Adjust the amount of chilli to suit your taste. If you enjoy hot food, leave the seeds in; for a mild version, use large chillies.

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