• 2 tsp vegetable oil
  • 2 stalks lemongrass, finely chopped
  • 1 large red chilli, deseeded and finely chopped, plus extra sliced to garnish
  • 2 cloves garlic, crushed
  • 500 g pack 5%-fat British pork mince
  • 2 tsp palm sugar
  • 1 -2 tbsp fish sauce
  • Juice of 1 lime
  • 0.5 x 28g pack fresh coriander, roughly chopped (including stalks)
  • 1 x 250g pouch microwavable long-grain white rice
  • 12 large gem-lettuce leaves
  • 0.25 cucumber, deseeded and cut into thin matchsticks


  1. 1

    Heat the oil in a large non-stick frying pan over a medium heat and fry the lemongrass, garlic and chilli for 2-3 minutes until fragrant. Add the pork mince and cook over a high heat for another 6-8 minutes, stirring all the time, until the mince is browned all over (drain off any excess liquid if necessary).

  2. 2

    Add the palm sugar and fish sauce and let the mixture bubble for 2-3 minutes, then stir in the lime juice and nearly all of the coriander.

  3. 3

    Cook the rice according to the pack instructions, then stir it into the pork. Season to taste with freshly ground black pepper.

  4. 4

    Divide the pork larb between the lettuce leaves and scatter over the rest of the coriander. Garnish with cucumber matchsticks and sliced chilli.

Nutritional Details

Each serving provides
  • Energy 1168kj 279kcal 14%
  • Fat 7.4g 11%
  • Saturates 2.0g 10%
  • Sugars 1.6g 2%
  • Salt 2.3g 38%

% of the Reference Intakes

Typical values per 100g: Energy 498kj/119kcal

Each serving provides

21.8g carbohydrate 1.7g fibre 30.4g protein

Show us how you cook it!
Back to top