Thai Pork Larb Salad
Clock Image
Prep: 20 mins
Cook: 5-6 mins
Larb is the national dish of Laos, it's also a big hit in neighbouring Thailand. Ours is inspired by the less-sour, more aromatic Northern Thai version. We're topping it with superfood bean sprouts.
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285 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A stem of lemon grass
  • 1 chilli
  • 1 tbsp tamari
  • A pack of pork stir-fry strips
  • 1 lettuce
  • 2 spring onions
  • A punnet of watercress
  • A handful of mint
  • A handful of chervil
  • ½ pack of mixed bean sprouts
  • 1 lemon
From your kitchen
  • 1 tbsp olive oil
You'll need
  • Bowl
  • Frying pan
Step by step this way
  • 1.

    Trim the lemon grass. Peel off the outer layer. Finely chop the stem. Halve the chilli. Finely slice it. Flick out the seeds and white bits for a milder salad. Pop the lemon grass and half the chilli in a bowl with 1 tbsp tamari.

  • 2.

    Add the pork to the lemon grass marinade. Stir to mix. Put to one side to marinate while you get everything else ready.

  • 3.

    Shred the lettuce into thin strips. Trim and finely slice the spring onions. Pick any large, thick stems out of the watercress. Arrange them all on plates or in bowls.

  • 4.

    Pick the leaves off the mint and chervil. Scatter them over the salads with the rest of the sliced chilli.

  • 5.

    Scatter half the pack of mixed beans sprouts over the salads. Slice the lemon into wedges.

  • 6.

    Warm 1 tbsp olive oil in a frying pan. Lift the pork out of the marinade. Add it to the pan. Stir-fry for 5-6 mins till the pork is golden brown and cooked through.

  • 7.

    Arrange the pork over the top of the salads and serve with the lemon wedges for squeezing.

  • Tip

    Bean there, done that
    Use up those leftover bean sprouts and tamari to make a hearty, healthy Vietnamese pho soup. We've got a great recipe online. You can find it here:

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