Thai Pork Larb

I love Thai food! It always tastes so light and fresh. Plus it uses a lot of coriander and lime and lemongrass, and I love this combination. It is all about carefully juggling all four key flavours; sweet, salt, bitter and sour. The delight comes in the real complexity of the flavours, yet the surprising simplicity of making the dish.

If you avoid the rice, then a lot of Thai meals are primal/paleo without having to make many changes to them. The basis of many dishes is coconut milk, with meat, vegetables, and herbs and spices such as the sharp lemongrass and aromatic coriander. Distinctive-smelling fish sauce used in majority of Thai dishes gives a unique salty flavour. I think it makes all the difference!



Juice of 1 lime
3 tbsp Thai fish sauce
4 spring onions, finely sliced
1 big handful of coriander, chopped
5-6 mint leaves, chopped
1-2 tbsp Thai chilli sauce –depending on preference1 tbsp coconut oil

250 – 300g pork mince
1 red capsicum, chopped up small
1 small red onion, finely diced
1 small courgette, diced or grated

1 whole iceberg lettuce


In a bowl, combine the lime juice, fish sauce, spring onions, coriander, mint and chilli sauce.

Heat the coconut oil in a pan or wok. Once hot, fry the pork mince with the capsicum and red onion until pork is slightly browned. Add the grated courgette and cook for 1 minute. Drain off excess liquid, then add to the bowl with all the other ingredients. Mix everything together thoroughly and taste it.  You might want to add extra hot sauce, or fish sauce, or chilli or lime, or salt and pepper depending on how you like it. Then again, you might not :)

To prepare lettuce, cut the bottom off, then slice in half and carefully separate the leaves to get small cups. Arrange the leaves on a plate then spoon the pork mixture into the leaves.

Enjoy. Highly recommended to serve with plentiful napkins.