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Thai Pork Larb Salad

Thai Pork Larb Salad with Basil, Lime, and Peanuts

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Recipe Details


You might have noticed: We're big fans of serving larb, a Lao minced meat salad, inside cup-shaped lettuce leaves for refreshing contrast. But the dish is more often served "deconstructed" with lettuce on hand for scooping, or over a bed of crunchy veggies, as in this pork version. Brown sugar, soy sauce, Worcestershire, garlic, and ginger create the sweet-savory sauce, with fragrant basil as the typical fresh herb garnish.


  • Stovetop Only
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 670
  • Protein 29g
  • Total Carb 25g
  • Total Fat 52g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • mini sweet peppers
    mini sweet peppers
  • basil
    1/8 ounce
  • limes
  • roasted salted peanuts
    2 tablespoons
    roasted salted peanuts
  • ginger
    1/8 ounce
  • garlic
    2 cloves
  • ground pork
    10 ounces
    ground pork
  • vegetarian Worcestershire
    1 tablespoon
    vegetarian Worcestershire
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • dark brown sugar
    1 tablespoon
    dark brown sugar
  • head Boston lettuce
    head Boston lettuce
  • shredded green cabbage
    1/2 cup
    shredded green cabbage
  • shredded red cabbage
    1/2 cup
    shredded red cabbage

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Halve mini peppers lengthwise, discarding seeds and stems, then thinly slice lengthwise into strips. Roughly chop or tear basil leaves, discarding stems. Halve limes. Roughly chop peanuts, or leave in bag and gently crush with the bottom of a heavy pan.

  2. Make ginger-garlic paste

    Make ginger-garlic paste

    Trim and discard skin of ginger. Mince garlic and ginger, then combine on cutting board and sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic and ginger are broken down and a paste forms.

  3. Cook pork

    Cook pork

    Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add pork. Season with ¼ teaspoon salt and black pepper as desired. Cook, breaking up, until cooked through and no longer pink, about 5 minutes. Stir in Worcestershire, soy sauce, ginger-garlic paste, and half of brown sugar. Cook, stirring occasionally, until pork is coated and sauce is reduced, 2-3 minutes more. Remove pan from heat and set aside.

  4. Make lime dressing

    Make lime dressing

    In a large bowl (big enough for the salad), whisk together juice of 2 limes, remaining brown sugar, ¼ teaspoon salt, and black pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined.

  5. Dress salad

    Dress salad

    Pat lettuce dry with paper towel, separate large leaves, and add to bowl with lime dressing; discard tough root. Add slaw mix, mini peppers, and half of basil and toss to coat.

  6. Plate Thai pork larb salad

    Plate Thai pork larb salad

    Divide salad between serving plates (try to arrange the leaves facing up, to create little #platedpics–worthy pockets). Top with pork. Garnish with peanuts and remaining basil, and dig in!

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