Thai Pork and Lettuce Wraps
This is Thailand’s version of a meat salad, otherwise known as pork larb. It’s fresh, zingy and very moreish!
Method
Based on 4 servings, adjust as needed.
Step 1
Cook the Thai rice in salted water according to pack instructions. Leave to stand with a lid on and fluff through with a fork before serving.
Step 2
For the Thai dressing, whisk together the sugar, 4 fish sauce and lime juice. Next, roughly chop the mint, Thai basil and spring onions and set to one side.
Step 3
Warm the sunflower oil in a large frying pan set over a medium heat, add the sliced garlic a cook for 1 minute, until just golden.
Step 4
Add the pork mince and 100ml water and cook for 4-5 minutes, using a wooden spoon to break down the mince, until the water has bubbled away. Add half of the dressing and cook for 2-3 minutes, until sticky. Remove from the heat, season to taste with salt - or soy sauce - and stir through the chopped herbs and spring onion.
Step 5
Pop the lettuce leaves, pork mixture and remaining Thai dressing at the table for everyone to make their own. To assemble the larb, pop some pork mixture in a lettuce leaf and drizzle with a little dressing. Serve with Thai rice alongside.
- Ingredients
- Based on 4 servings
-
8 Garlic Clove, finely sliced 1x Sainsbury's Garlic -
4 tbsp Fish Sauce 1x Blue Dragon Fish Sauce 150ml -
500g Pork Mince 1x Sainsbury's British Pork Mince 10% Fat 500g -
3 Spring Onion, finely sliced 1x Sainsbury's Spring Onions Bunch 100g -
30g Mint, roughly chopped 1x Sainsbury's Fresh Packed Mint 30g -
4 tbsp Sugar 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
20g Thai Basil, roughly chopped 1x Sainsbury's Thai Basil 20g -
2 tbsp Sunflower Oil 1x JS Sunflower Oil 1L -
4 Lime, juiced 4x Sainsbury's Limes -
2 Sweet Gem Lettuce, leaves washed and separated 1x Sainsbury's Sweet Gem Lettuce x2 -
300g Thai Fragrant Rice 1x Sainsbury's Thai Fragrant Rice 500g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g