Low FODMAP Thai Pork Larb

Total time35 min

Prep time20 min

Cook time15 min

This bright, herb-packed Thai meat salad is bold, tangy, and deeply satisfying — the kind of dish that tastes like it took hours but comes together in under 30 minutes for four people. The dressing of fish sauce, fresh lime juice, and a tiny touch of maple syrup hits that perfect balance of salty, sour, and just barely sweet that makes larb so addictive. One of the trickier parts of cooking this style of food on a low-FODMAP plan is getting that savory, aromatic depth without relying on garlic or onion — and here, garlic-infused oil does exactly that, delivering all the flavor with none of the fructan load. Scallion greens (white parts left out entirely) add a mild oniony note that stays well within safe limits. The homemade toasted rice powder is a small step that makes a big difference, adding a subtle nuttiness and just enough texture to pull the whole dish together. Piled over steamed jasmine rice or scooped into crisp butter lettuce cups, this is a genuinely restaurant-quality meal that doesn't require any compromises.

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Ingredients

4 servings

For the toasted rice powder

3 tbsp uncooked jasmine rice
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For the larb

1 ½ lb ground pork
2 tbsp garlic-infused oil
3 tbsp fish sauce
3 tbsp fresh lime juice (about 2 limes)
1 tsp maple syrup
½ tsp red chili flakes, or more to taste
6 scallions, green tops only, thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
½ cup fresh mint leaves, roughly torn
½ cup fresh cilantro leaves
2 tbsp fresh thai basil leaves, roughly torn (optional)
1 stalk lemongrass, outer layers removed, tender inner core very finely minced

For serving

4 cups cooked jasmine rice, for serving
1 small head butter lettuce, leaves separated, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Toast the rice: place the uncooked jasmine rice in a small dry skillet over medium heat and cook, stirring frequently, until the grains are deep golden and smell nutty, about 5–7 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.
2
Heat the garlic-infused oil in a large skillet or wok over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a spoon, until no pink remains and the meat is cooked through, about 7–9 minutes, reaching an internal temperature of 160°F (71°C). Remove from the heat.

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