Larb, a spicy meat salad popular throughout Laos and Thailand, is often served with sticky rice and raw vegetables. Tonight, we’re serving it in lettuce wraps for a hands-on dinner experience. Fried shallots (whose natural sugars help them crisp up, without any actual breading) create a delicious bonus: tangy-sweet shallot oil for browning pork before it’s tossed with lime, soy, fresh herbs, and scallion.
12″ large pan
.5 ounce fresh basil
.25 ounce fresh mint
1.5 pounds green beans
1.25 pounds ground pork
1 tablespoon gluten-free soy sauce
1.5 tablespoons sesame oil
2 teaspoons raw sesame seeds
4 teaspoons Sriracha
2 heads butter lettuce
This is a great way to get an eager helper involved. They can pull apart the lettuce without worrying too much if it tears. Got extra leaves? Double up your wraps!
Our chef-tested method for this recipe saves on cleanup by frying shallots, cooking pork, and sautéing green beans in the same pan, and allows you to focus on each technique while making sure everything’s served at just the right temperature. You could call this a one-pan wonder.
1. Prepare Ingredients
Peel shallots and thinly slice into rings. Halve lime. Rinse remaining produce. Finely chop basil and mint leaves, discarding stems. Trim and discard scallion roots and thinly slice. Trim and discard ends of green beans (try lining up the ends to cut them all together).
2. Fry Shallots
Heat 3 tablespoons canola oil in a large pan over medium-high heat. When oil is shimmering, add 1 slice shallot to pan. If it sizzles immediately, keep going; if not, try again once the oil is hotter. Fry sliced shallots, stirring to prevent burning, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate to drain. Discard most of shallot oil from pan, leaving behind a thin layer for the next step.
3. Cook Pork
Return pan with shallot oil to medium-high heat. When oil is shimmering, add pork. Season with .75 teaspoon salt and pepper as desired, squeeze over juice of 1 lime, and cook, breaking up, until meat is browned, 3-5 minutes. Stir in soy sauce to coat, then remove pan from heat. Using a slotted spoon, transfer pork to a large bowl, reserving pan for sautéing green beans, and set aside.
4. Sauté Green Beans
Wipe pan from pork clean and add sesame oil over medium-high heat. When oil is shimmering, add green beans and sauté, stirring, until tender and browning in spots, 5-6 minutes. Add sesame seeds and continue cooking and stirring until seeds are golden brown and fragrant, 1-2 minutes more. Season with .5 teaspoon salt and pepper as desired, and divide among serving plates.
5. Season Larb and Prepare Lettuce Wraps
While green beans cook, stir Sriracha (skip or use half for less heat), basil, mint. and scallions into bowl with pork to combine. Pat lettuce very dry with paper towel and separate large leaves for wraps, at least 3 per person.
6. Plate Thai Pork Larb
Divide lettuce wraps among plates with sesame green beans, then spoon pork larb into each leaf. Garnish with fried shallots and dig in!