Crispy pork larb and mango in lettuce cups with chilli lime dressing Recipe

Crispy pork mince and served with mango, red onion, coriander and a chili lime dressing.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(12 votes) 4.3/5

Les ingrédients

Pour people
  • Stick(s) of lemongrass : 3 whole
  • Sunflower oil : 30 ml
  • Pork mince : 400 g
  • Soft brown sugar : 30 g
  • Red onion(s) : 1 whole
  • Mango(s) : 1 whole
  • Fresh coriander : 1 bunch
  • Lettuce(s) : 0.5 whole
  • For the vinaigrette
  • Soft brown sugar : 45 g
  • Red chilli(s) : 0.5 whole
  • Fresh ginger : 30 g
  • Lime juice : 100 ml
  • Soy sauce : 30 ml


  • ETAPE 1

    Serves 20.

  • ETAPE 2

    Finely slice the lemongrass. Heat the oil and then fry the lemongrass until soft. Add the minced pork meat and cook until crispy and brown. Stir in the sugar and cook for about 5 minutes, stirring frequently until the pork is cooked through. Remove from the heat and set aside.

  • ETAPE 3

    To make the chilli sauce: cut the chilli in half, remove the seeds and finely dice. Peel the red onion and finely dice. Peel the mango and finely dice the flesh. Peel and dice the ginger to make 1 tbsp, chop the coriander to make 3 tbsp. Crush the sugar, chilli, garlic and ginger together in a pestle and mortar until you have a paste. Add the lime juice, soy sauce and mix well.

  • ETAPE 4

    Take 20 lettuce leaves and then place a spoonful of the pork on each leaf. Pour the dressing over the pork and then sprinkle over the onion, mango and coriander.

Chef's tip

«This dish can easily be prepared in advance and simply assembled when you are ready to serve.»

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