Very Good Pork Larb Lettuce Wraps (Or Bowl)

Ground Pork

PREP TIME: 15 minutes
COOK TIME: 15 minutes
YIELD: 4-6 servings

Traditionally a meat and veggie salad from Laos, we’ve given larb the Very Good treatment. Serve on a cabbage leaf to make your larb appeal to the eye as much as the stomach. Also fantastic in a bowl or wrap, this meal of seasoned (plant-based) meat, rice, and touch of tang has stuck around for good reason: it hits the spot, every time.


  • 1 tbsp oil
  • 1 stalk lemongrass, outer layer removed, tender stem finely chopped
  • 1 shallot, minced
  • 4-6 cloves garlic, minded
  • 1 birds eye chili, thinly sliced (if desired)
  • 1 pkg Butcher’s Select A Cut Above Pork
  • 3 tbsp lime juice
  • 3 tbsp brown sugar
  • 3 tbsp soy sauce
  • ½ cup peanuts, chopped
  • 3 green onions, sliced
  • 1-2 cup soft chopped herbs, such as mint, cilantro, and/or Thai basil leaves
  • tender cabbage leaves or cooked rice to serve


  1. In a large pan over medium high heat, add oil. Once hot, add lemongrass, shallots, garlic, and birds eye chili. Sauté for 4-6 minutes or until fragrant.
  2. Add plant-based ground pork and cook for 5-6 minutes until golden brown.
  3. In a small bowl, combine lime juice, brown sugar, and soy sauce. Mix well and pour into pan. Cook for 2-3 minutes, stirring often.
  4. Turn off heat and stir in peanuts.
  5. Serve on top of rice or in tender cabbage leaves. Top with fresh herbs.
Vegan Pork Larb
Vegan Ground Pork Larb Bowl

Be sure to share your Very Good Pork Larb Lettuce Wraps with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.

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