Pork Larb with Peanuts and Herbs
Minced pork browned hard and dressed hot with lime and chilli, then piled onto romaine with mint, coriander and crushed peanuts.
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Join HomecookedIngredients
- 180 g Ground pork
- 80 g Avocado
- 20 g Peanuts
- 10 g Mint
- 1 Thai chilies
- ½ Lime
- 1 tbsp Extra-virgin olive oil
- 10 g Cilantro (optional)
- 60 g Romaine lettuce (optional)
Method
- Ring the chilli, pick the mint and coriander leaves, and crush the peanuts roughly under the flat of a knife so some stay in halves.
- Get the olive oil hot and break the pork into the pan in lumps rather than stirring it to crumbs. Leave it four minutes to catch and brown before you move it, then break it up and give it two minutes more.
- Kill the heat and squeeze the lime straight into the hot pan with the chilli — dressing the pork while it is hot is what makes a larb, because the meat drinks the sour rather than sitting in it.
- Lay the romaine out, slice the avocado over it, spoon the warm pork on top with all the pan juices and scatter the herbs and peanuts last.
About Pork Larb with Peanuts and Herbs
Pork Larb with Peanuts and Herbs is a Thai lunch or dinner that comes together in about 20 minutes and serves 1. It fits keto-friendly eating.
Pork Larb with Peanuts and Herbs: frequently asked questions
Is Pork Larb with Peanuts and Herbs gluten-free?
Based on its ingredients, Pork Larb with Peanuts and Herbs has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Do I need every ingredient to make Pork Larb with Peanuts and Herbs?
The core ingredients are essential, but you can leave out cilantro, romaine lettuce — they're optional and mainly there for extra flavor or finish.
How many servings does Pork Larb with Peanuts and Herbs make?
This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.