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Thai Larb Style Pork and Pepper Tacos

Thai Larb Style Pork and Pepper Tacos

Thai Larb Style Pork and Pepper Tacos

with Baby Gem Lettuce and Crushed Peanuts

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Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Larb Style Pork and Pepper Tacos in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

Allergens:

Peanut

•Sesame

•Soya

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1

Bell Pepper**

1

Baby Gem Lettuce**

25

Salted Peanuts

240

British Pork Mince**

1

Thai Style Spice Blend

15

Ginger, Garlic & Lemongrass Puree

25

Ketjap Manis

6

Plain Taco Tortillas

Not included in your delivery

25

Water for the Pork

3

Mayonnaise

Nutritional information

Energy (kJ)3708 kJ

Energy (kcal)886 kcal

Fat51.4 g

of which saturates13.6 g

Carbohydrate69.1 g

of which sugars15.3 g

Protein35.5 g

Salt2.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Rolling Pin

•Pan

Instructions

Roast the Pepper

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Halve the pepper and discard the core and seeds. Slice into thin strips and pop onto a baking tray.

c) Drizzle with oil, season with salt and pepper, then toss to coat.

d) When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.

Prep the Rest

2

a) Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

b) Crush the peanuts in the unopened sachet using a rolling pin.

Time to Fry

3

a) When the peppers are halfway through cooking, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the Flavour

4

a) Once the mince is cooked, add the Thai style spice blend (add less if you'd prefer things milder) and ginger, garlic & lemongrass puree. Stir-fry for 30 secs.

b) Pour in the ketjap manis and water for the pork (see pantry for amount).

c) Stir together until slightly thickened and nicely glazed, 1-2 min, then remove from the heat.

Warm your Tortillas

5

a) A couple of mins before you're ready to serve, pop the tortillas (3 per person) onto a baking tray and into the oven to warm through, 1-2 mins.

Make your Tacos

6

a) Share the baby gem between your tortillas.

b) Top with the roasted pepper and glazed pork - as much as you'd like.

b) Sprinkle with the peanuts to finish. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

Enjoy!

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