Thai Pork Larb Lettuce Wraps

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    763
based on 9 ratings

Fragrant Thai inspired pork mince salad flavoured with fresh lime, lemongrass, garlic and fish sauce. The addition of toasted rice adds texture and nuttiness to the mince and is the perfect accompaniment to the freshness of the salad wrap. This recipe grinds the rice using a pestle and mortar. You can also use the Grinding Mill attachment if you have one.

recipe updated Sep 24, 2024

Ingredients

  • Shallot icon
    Shallot
    40 g
  • Red chili icon
    Red chili
    2
  • Green onion icon
    Green onion
    2
  • Cilantro icon
    Cilantro
    4 sprigs
  • Mint leaves icon
    Mint leaves
    3 sprigs
  • Basmati rice icon
    Basmati rice
    50 g
  • Sesame oil icon
    Sesame oil
    2 tablespoons
  • Garlic clove icon
    Garlic clove
    4
  • Ground pork icon
    Ground pork
    300 g
  • Lemongrass paste icon
    Lemongrass paste
    1 tablespoon
  • Fish sauce icon
    Fish sauce
    1 tablespoon
  • Palm sugar icon
    Palm sugar
    1 tablespoon
  • Lime juice icon
    Lime juice
    2 tablespoons
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Romaine lettuce leaves icon
    Romaine lettuce leaves
    as needed
  • Cilantro icon
    Cilantro
    as needed
  • Red chili icon
    Red chili
    as needed
  • Lime juice icon
    Lime juice
    as needed

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Mortar
  • kCook icon Serving plate

Step preview

  1. Attach the Stir Tool
  2. Add basmati rice to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted - 6 min, 150°C, Stir 1
  5. Transfer rice to mortar and let cool
  6. Grind with mortar and pestle until powdery then set aside
  7. Clean Cooking Chef bowl
  8. Attach the Stir Tool
  9. Add sesame oil to the Cooking Chef XL Bowl
  10. Heat with splashguard fitted - 120°C, Stir 1
  11. Then add garlic clove and ground pork to the Cooking Chef XL Bowl
  12. Cook with splashguard fitted - 5 min, 120°C, Stir 1
  13. Then add lemongrass paste, fish sauce, palm sugar and lime juice to the Cooking Chef XL Bowl
  14. Transfer content of mortar to Cooking Chef XL Bowl
  15. Cook with splashguard fitted - 5 min, 110°C, Stir 1
  16. Then add shallot, red chili and green onion to the Cooking Chef XL Bowl
  17. Cook with splashguard fitted - 5 min, 110°C, Stir 1
  18. Then add cilantro, mint leaves and salt & pepper to the Cooking Chef XL Bowl
  19. Cook with splashguard fitted - 5 min, 110°C, Stir 1
  20. Add romaine lettuce leaves to a clean serving plate
  21. Spoon the filling into each lettuce leaf
  22. Garnish with cilantro and red chili
  23. Drizzle with lime juice
  24. Serve
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