Thai Larb Style Pork Salad

Name: Thai Larb Style Pork Salad with Sticky Rice
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 150 Jasmine Rice; 1 Echalion Shallot; 25 Soy Sauce; 1 Baby Gem Lettuce; 15 Honey; ½ Thai Style Spice Blend; 1 Garlic Clove**; 25 Salted Peanuts; ½ Lime; 240 British Pork Mince; ½ Ginger; 1 Mint; 25 Ketjap Manis; ½ Cucumber; 1 Coriander; 300 Water for the Rice

with Sticky Rice

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Fresh, spicy and vibrant, our Thai larb style pork salad is everything you want from a mid-week recipe. Cucumber, shallot and ginger keep the flavours of this dish lovely and light, whilst our thai spice blend adds a fiery kick to make it the perfect addition to this summer dish.

Tags:

Spicy

Allergens:

Cereals containing gluten

•Soya

•Sesame

•Peanut

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.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

Echalion Shallot

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Baby Gem Lettuce

Honey

Thai Style Spice Blend

(Contains: Sesame)

Garlic Clove**

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Lime

240

British Pork Mince

Ginger

Mint

Ketjap Manis

(Contains: Soya)

Cucumber

(May contain traces of: Celery)

Coriander

Not included in your delivery

300

Water for the Rice

Nutritional information

Energy (kcal)532 kcal

Energy (kJ)2228 kJ

Fat34.8 g

of which saturates11.4 g

Carbohydrate26.1 g

of which sugars19.5 g

Protein32.3 g

Salt3.9 g

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

Instructions

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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 root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Halve, peel and thinly slice the shallot. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from the stalks. Zest and halve the lime. Roughly chop the peanuts.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the pork mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. Add the sliced shallot and Thai spice blend (see ingredients for amount) and stir fry for a further 2-3 mins. Add the ginger and garlic, stir fry for a further 1 minute. Add the ketjap manis with a splash of water, stir and simmer until glazed, 1 minute. Cover to keep warm while you make the salad.

Meanwhile, mix the soy sauce, honey and the juice from the lime together in a large bowl. Set to one side.

Pop the lettuce, cucumber, mint leaves and coriander (keep the coriander whole, stalks and all) into the dressing bowl. Toss to coat.

Reheat the mince mixture until piping hot. Fluff up your rice, stir in the lime zest and divide the rice between bowls and top with the mince. Sprinkle over the peanuts. Serve with the salad alongside - to get the most enjoyment, eat the salad, mince and rice all together! Enjoy.