Thai Larb Style Pork Salad
with Cucumber, Peanuts and Jasmine Rice
- Peanut
- Sesame
- Soya
- Cereals containing gluten
- May contain traces of allergens
- Celery
- Nuts
This Thai Larb Style Pork Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
150
Jasmine Rice
½
Cucumber
(Contains: May contain traces of allergens, Celery)
½
Ginger
1
Garlic Clove
1
Mint
½
Lime
25
Salted Peanuts
(Contains: May contain traces of allergens, Nuts, Peanut)
240
British Pork Mince
1
Thai Style Spice Mix
(Contains: Sesame)
25
Ketjap Manis
(Contains: Soya)
25
Soy Sauce
(Contains: Cereals containing gluten, Soya)
Not included in your delivery
300
Water for the Rice
1
Sugar
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces.
Peel and grate the ginger. Peel and grate the garlic (or use a garlic press).
Pick the mint leaves from their stalks (discard the stalks). Zest and halve the lime.
Crush the peanuts in the unopened sachet using a rolling pin.
Heat a large frying pan on high heat (no oil).
Once hot, add the pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
Stir in the Thai style spice blend (add less if you'd prefer things milder), ginger and garlic. Cook for 1-2 mins.
Add the ketjap manis and a splash of water, then stir and simmer until glazed, 1 min. Once cooked, cover with a lid to keep warm. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, in a large bowl, mix together the soy sauce, sugar and lime juice. Set aside.
Add the cucumber and mint leaves to the bowl of dressing. Toss to coat.
Reheat the mince if needed.
Fluff up your rice with a fork, then stir through the lime zest and share between your bowls.
Top with the pork mince and sprinkle the peanuts over the top. Serve with the cucumber salad alongside. TIP: Load your fork with a bit of everything for the best experience!
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's vibrant flavours, though some found it less spicy than expected; several suggested adding fresh chilli for more heat.
- Ease of prep: Customers praised the recipe as quick and easy to prepare, with some noting it was faster than expected.
- Suggestions: Consider adding more vegetables like onions or peppers; some recommend using less ketjap manis for a more authentic taste.
- Next-day meals: Several reviewers mentioned the dish keeps well, making it suitable for leftovers or meal prep.
- Portions: Some felt the pork quantity was insufficient; consider increasing the meat or adding more vegetables for a heartier meal.
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