Rice pork larb

Rice pork larb

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  • 0:30 Prep
  • 0:30 Cook
  • 6 Servings
  • Capable cooks

Create a new family favourite with this asian-inspired pork and rice dish.

Featured in
Pork recipes, Mince recipes


  • 1 1/2 cups jasmine rice, rinsed
  • 1 tablespoon peanut oil
  • 1 tablespoon chopped lemongrass
  • 2 garlic cloves, finely chopped
  • 500g pork mince
  • 1 red onion, halved, thinly sliced
  • 1/2 small pineapple, chopped
  • 1/4 cup fish sauce
  • 2 teaspoons caster sugar
  • 1 tablespoon light soy sauce
  • 2 limes, juiced
  • 12 small cos lettuce leaves
  • 1/3 cup roasted peanuts, chopped


  • Step 1
    Cook rice following absorption method on packet. Remove from heat. Cover and stand for 5 minutes. Transfer to a large bowl. Set aside to cool.
  • Step 2
    Meanwhile, heat a wok over medium-high heat. Add oil, lemongrass and garlic and cook for 30 seconds. Add pork and cook, breaking up lumps with a wooden spoon, for 5 minutes or until lightly browned. Add 1/2 cup cold water. Simmer, uncovered, for 5 minutes or until water is absorbed. Stir in onion and pineapple. Set aside to cool.
  • Step 3
    Place fish sauce, sugar, soy sauce and 1/3 cup lime juice in a small bowl. Stir to combine. Add sauce mixture and pork mixture to rice. Stir to combine. Arrange lettuce on a platter. Spoon over rice mixture and sprinkle with peanuts. Serve.

  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1787 kj


  • 15g

    Fat Total

  • 4g

    Saturated Fat

  • 3g


  • 24g


  • 45mg


  • 1293.26mg


  • 5g

    Carbs (sugar)

  • 46g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Adams
  • Image credit: Steve Brown
  • Publication: Super Food Ideas

Source: taste.com.au


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