Printed September 1, 2026
Pulled Pork Larb Lettuce Cups
Smoky American BBQ pulled pork gets a Southeast Asian makeover with lime, herbs, and toasted rice powder. East meets South in crisp lettuce packages.
Ingredients
- 2 cups leftover pulled pork or BBQ pork
- 3 tablespoons sticky rice or jasmine rice
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 shallot, thinly sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro
- 2 tablespoons scallions, sliced
- 1/2 teaspoon chili flakes
- Butter lettuce or Little Gem leaves
- Lime wedges for serving
Preparation
Larb, the aromatic minced meat salad from Laos and Thailand, traditionally features freshly cooked meat seasoned with a precise balance of sour, salty, and spicy. But the technique is remarkably adaptable, and your leftover pulled pork—already tender and flavorful—is an unexpected candidate for transformation.
The toasted rice powder adds a nutty crunch that's essential to authentic larb, cutting through the richness of the pork with textural intrigue.
Preparation
- Toast the rice in a dry skillet over medium heat, shaking frequently, until golden brown and fragrant (about 5 minutes).
- Grind the toasted rice in a spice grinder or mortar and pestle into a coarse powder. Set aside.
- In a mixing bowl, whisk together lime juice, fish sauce, and sugar until sugar dissolves.
- Add the pulled pork, breaking up any large chunks. Remove any excessive BBQ sauce if heavily coated.
- Add sliced shallot, half the herbs, half the toasted rice powder, and chili flakes. Toss thoroughly.
- Taste and adjust seasoning—it should be bright, salty, and slightly spicy.
- Arrange lettuce leaves on a platter.
- Spoon the pork mixture into lettuce cups and garnish with remaining herbs and rice powder.
Each bite should deliver smoke from the original BBQ, brightness from the lime and herbs, and that distinctive crunch from the toasted rice. Serve with lime wedges and cold beer for the full cross-cultural experience.
