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Thai Pork Larb

Thai Pork Larb with Fried Shallots

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Recipe Details


Known for its many layers of textures and flavors, Thai larb seamlessly pairs crisp lettuce and spicy seasoned meat in one of our favorite salads. In Chef Suzanne’s take, pork is simmered in lime and soy sauce, then tossed with fresh mint, basil, and scallion. It’s all spooned into butter lettuce cups and accompanied by sesame-seared green beans for even more brightness. Fried shallots add crunch, Sriracha brings the heat—all you have to do is keep a few extra napkins handy!


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 620
  • Protein 30g
  • Total Carb 19g
  • Total Fat 49g

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

Ingredients & Equipment

What we send

  • shallot
  • lime
  • basil
    1/4 ounce
  • mint
    1/8 ounce
  • scallion
  • green beans
    12 ounces
    green beans
  • ground pork
    10 ounces
    ground pork
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • sesame oil
    2 teaspoons
    sesame oil
  • sesame seeds
    1 teaspoon
    sesame seeds
  • Sriracha
    1 packet
  • head butter lettuce
    head butter lettuce

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Peel shallot and thinly slice into rings. Halve lime. Rinse remaining produce. Finely chop basil and mint leaves, discarding stems. Trim and discard scallion root and thinly slice. Trim and discard ends of green beans (try lining up the ends to cut them all together).

  2. Fry Shallots

    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

    Cook Pork

    Pat pork dry with a paper towel. Return pan with shallot oil to medium-high heat. When oil is shimmering, add pork. Season with ¼ teaspoon salt and pepper and squeeze over juice of ½ lime. 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

    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 ¼ teaspoon salt and pepper as desired, and divide between serving plates. 

  5. Season Larb and Prepare Lettuce Wraps

    Season Larb and Prepare Lettuce Wraps

    While green beans cook, stir Sriracha, basil, mint, and scallions into bowl with pork to combine. Pat lettuce very dry with paper towel and separate large leaves for wraps (you'll need at least 3 per person, but if you have extra, double up your wraps!).

  6. Plate Thai Pork Larb

    Plate Thai Pork Larb

    Divide lettuce wraps between plates with sesame green beans, then spoon pork larb into each leaf. Garnish with fried shallots and dig in!

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