Thai Pork Larb Lettuce Cups
Warm ground pork tossed with lime juice, coconut aminos, toasted sesame oil and jalapeno, then folded with red bell pepper, scallion, mint and cilantro and spooned into crisp lettuce leaves.
Why You'll Love This Recipe
This is a fast, hands-on lunch built around ground pork that carries loud, fresh flavor without a long cook. It suits anyone who wants something light but filling, who likes to eat with their hands, and who wants a meal that comes together in one skillet in under half an hour. Because the pork is served in crisp lettuce rather than a wrap or rice, it stays cool and refreshing even though the meat goes in warm.
Dress the pork while it is still hot from the pan. Lime juice, coconut aminos and toasted sesame oil soak into the hot crumbles far more deeply than they would into cooled meat, so every bite is seasoned all the way through instead of just on the surface. The herbs and pepper go in off the heat, which keeps the mint and cilantro vivid and green and leaves the bell pepper and scallion with a fresh crunch against the tender pork.
It satisfies because it leans on protein and fat from the pork and sesame oil to keep you full, while the lime, herbs and jalapeno keep each bite bright rather than heavy. The lettuce, bell pepper and scallions add water, crunch and a little fiber, so the plate feels substantial and clean at the same time. It is the kind of lunch that leaves you satisfied without the afternoon slump of a heavier meal.
Ingredients
- 4 1/2 cups cooked ground pork
- 1 large red bell pepper, finely diced
- 3 scallions, sliced
- 1/2 cup mint leaves, torn
- 1/2 cup cilantro, chopped
- 3 tbsp lime juice
- 2 tbsp coconut aminos
- 2 tbsp toasted sesame oil
- 1 small jalapeno, minced
- 12 romaine or butter lettuce leaves
- 1/2 tsp salt
Instructions
- Prep the aromatics and herbs: Finely dice the red bell pepper, thinly slice the scallions, and mince the jalapeno (remove the seeds and white ribs first for a milder heat). Tear the mint leaves and chop the cilantro. Set everything aside so it is ready to fold in quickly once the pork is cooked.
- Cook the pork: Set a large skillet over medium-high heat and add the ground pork. Break it up with a wooden spoon into small crumbles and cook, stirring often, until no pink remains and the meat is lightly browned and cooked through, about 7 to 9 minutes and an internal temperature of 160°F (71°C). Tilt the pan and spoon off any excess pooled fat, then take the skillet off the heat.
- Dress the warm pork: While the pork is still warm, squeeze in the lime juice and add the coconut aminos, toasted sesame oil and salt. Stir well so the seasonings coat every crumble; warm meat drinks in the dressing better than cold meat does.
- Fold in the vegetables and herbs: Add the diced bell pepper, sliced scallion and minced jalapeno, then the torn mint and chopped cilantro. Fold everything together gently just until combined so the herbs stay bright and do not wilt down into the hot pork. Taste and adjust with a little more lime or salt if needed.
- Separate and fill the lettuce: Trim the base from the romaine or butter lettuce, separate the leaves, and rinse and dry them so they stay crisp and cup-shaped. Spoon the warm larb into each leaf and serve right away with lime wedges on the side for squeezing over.
Variations
- Chicken larb: Swap the ground pork for ground chicken or turkey. It cooks a touch faster and drier, so add an extra drizzle of toasted sesame oil to keep it moist.
- Toasted rice crumb: For the traditional nutty texture, toast whole raw rice in a dry pan until deep golden, then grind it to a coarse powder and stir it through at the end. Note that this adds a grain.
- Extra crunch: Fold in thinly sliced cucumber or shredded carrot along with the herbs for more cooling crunch and color against the warm pork.
- Turn up the heat: Leave the jalapeno seeds in, or add a second minced chile, and finish with extra lime to balance the added heat.
- Herb-forward: Double the mint and cilantro and add a handful of torn Thai basil for an even greener, more aromatic version. This adds an herb but keeps the dish light.
Storage & Leftovers
Store leftover larb in an airtight container in the refrigerator, keeping the meat mixture separate from the lettuce leaves so the leaves stay crisp. The dressed pork keeps well for up to three days, and the flavors actually deepen overnight as the lime and coconut aminos continue to soak in.
To reheat, warm the pork mixture gently in a skillet over medium heat, or in short bursts in the microwave, just until heated through. Avoid overheating, which dulls the herbs; if the mint and cilantro look tired after reheating, stir in a little fresh lime juice and a few torn herb leaves to bring it back to life. Spoon into fresh lettuce leaves just before eating.
To make ahead, cook and dress the pork and refrigerate it, but hold the fresh herbs until serving day. Fold in the mint and cilantro and fill the lettuce right before eating so the leaves stay crunchy and the herbs stay green. Rinse and dry the lettuce leaves ahead and store them wrapped in a clean towel in the fridge.
Notes & Tips
- Choose sturdy lettuce: Butter lettuce gives soft, flexible cups that fold around the filling, while romaine hearts give a crunchier, sturdier boat. Pick whole, unbruised leaves from near the center of the head so they hold their shape without tearing.
- Taste and balance at the end: Larb should hit sour, salty and spicy all at once. After folding everything together, taste one spoonful: add lime for brightness, a pinch more salt for depth, or more jalapeno for heat until it tastes lively.
- Do not skip draining the fat: Ground pork releases fat as it cooks. Spooning off the excess before dressing keeps the larb from tasting greasy and lets the lime and coconut aminos shine through.
- Buy the grind you like: A closely trimmed grind keeps the dish lighter and less oily, since the toasted sesame oil already adds richness. A fattier grind is more forgiving but needs more draining.
- Add herbs off the heat: Mint and cilantro turn dark and lose their perfume if they hit the pork while the pan is still hot on the burner. Fold them in only after the skillet is off the heat.
- Serve it as a shared platter: Pile the warm pork in a bowl, fan the lettuce leaves and lime wedges around it, and let everyone build their own cups at the table. It keeps the lettuce crisp until the last moment.
- Chicken instead of pork: Sear four cups of ground chicken in two tablespoons of avocado oil, pressing it flat before breaking it into crumbles so it browns, and leave the red bell pepper out so the herbs and lime come forward. Season off the heat as usual. The numbers above are for the pork version.
Nutrition & Mindful Eating
- The pork, the herbs and the lime are doing the work together here. The meat browns into savory little crumbles, the mint and cilantro go in raw so they stay sharp, and the lime pulls the whole bowl toward bright.
- Ground pork crisps in patches where it meets the hot pan, and those browned edges carry most of the flavor. The protein is what makes a plate of lettuce cups eat like an actual lunch rather than a snack.
- Romaine leaves and diced bell pepper bring the cold crunch. The leaf cups a warm spoonful and holds together in your hand, and the pepper never really cooks, so its sweetness and vitamin C stay fully intact.
- Coconut aminos and toasted sesame oil are the two things you taste last, a rounded salty sweetness and a nutty warmth that settle over the pork and make everything above them read as bright rather than merely raw.
- Mint and cilantro are stirred in off the heat, which keeps their oils cool against the meat, and the scallions and jalapeño add a slow prickle underneath that builds cup by cup.
- As you eat, feel the cold leaf give against the warm pork and catch the mint arriving a beat after the lime, and let building each cup by hand set the pace of the meal.
Frequently Asked Questions
What can I use instead of coconut aminos?
Coconut aminos give a slightly sweet, salty depth similar to soy sauce but without grains or soy. If you do not need to keep it grain- and soy-free, tamari or a splash of fish sauce both work; fish sauce in particular is very traditional and adds savory depth, so add it a little at a time and taste as you go since it is saltier.
How do I keep the lettuce cups from getting soggy?
Store the pork mixture and the lettuce separately, and only fill the leaves right before eating. Rinse and thoroughly dry the leaves so no water clings to them, and let any excess fat drain off the pork so the cups stay crisp rather than wet.
Can I make this less spicy?
Yes. Remove the seeds and white ribs from the jalapeno before mincing, which takes out most of the heat, or leave the jalapeno out entirely and serve it on the side so each person can add their own. The lime, herbs and coconut aminos carry plenty of flavor on their own.
Can I serve this without lettuce?
Absolutely. The dressed pork is good on its own as a warm, herby bowl, spooned over sliced cucumber, or alongside cauliflower rice. The lettuce cups are the traditional way to eat it, but the larb itself stands alone.