Larb Lettuce Wraps by Hick & Frog Bistro in Longview

(Source: Hick & Frog on Facebook)
(Source: Hick & Frog on Facebook)

(KLTV/KTRE) - Chef Anne Kelt with Longview's  Hick & Frog  Bistro will share her recipe for a kicked-up lettuce wrap using local pork and fresh vegetables.

Larb Lettuce Wraps


3 T Thai sweet chili sauce

3 T hoisin sauce

3 T soy sauce

2 T Sriracha

2 T vegetable oil

1 t. sesame oil

1 ½ T rice vinegar

2 T minced garlic (about 4 cloves)

1 T minced fresh ginger


1 pound Iron Farm ground pork

3 T vegetable oil

8 scallions (thinly sliced, whites and greens kept separate)

1 T minced garlic (about 2 cloves)

1 T minced fresh ginger

½ cup finely diced canned water chestnuts

1 small red bell pepper (finely chopped)

Additional ingredients:

2 heads butter lettuce (leaves separated)

Make the sauce:

In a bowl, combine all the sauce ingredients.

Make the filling:

In a bowl, mix 2 T of the sauce into the ground pork.

In a skillet, heat 2 T of the vegetable oil over medium-high heat. Add pork and cook, breaking meat up with a spoon, until browned. Transfer meat to a plate and set aside.

Add the remaining 1 T oil to the skillet, then add scallion whites, garlic, and ginger and cook, stirring, for 1 minute. Return pork to skillet, then add water chestnuts, bell pepper, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes. Stir in the scallion greens.

Top lettuce leaves with larb and serve immediately.

Can also be served over rice, inside pita bread or tortillas, etc.


Visit Hick & Frog Bistro on Facebook here. They are located at 108 East Tyler Avenue in Longview. Call them at 903-212-7778 for hours and other information.