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 Baby Gem Lettuce**; ½ Cucumber**; ½ Ginger**; 1 Garlic Clove**; 1 Mint**; ½ Lime**; 25 Salted Peanuts; 240 British Pork Mince**; 1 Thai Style Spice Blend; 25 Ketjap Manis; 25 Soy Sauce; 15 Honey; 300 Water for the Rice

with Sticky Rice

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Tags:

Spicy

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.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

Baby Gem Lettuce**

Cucumber**

Ginger**

Garlic Clove**

Mint**

Lime**

Salted Peanuts

240

British Pork Mince**

Thai Style Spice Blend

Ketjap Manis

Soy Sauce

Honey

Not included in your delivery

300

Water for the Rice

Nutritional information

Energy (kcal)521 kcal

Energy (kJ)2182 kJ

Fat34.7 g

of which saturates11.4 g

Carbohydrate22.5 g

of which sugars16.4 g

Protein31.8 g

Salt3.8 g

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

Utensils

•Medium Saucepan

•Lid

•Measuring Cups

•Zester

•Chopping Board

•Garlic Press

•Knife

•Spoon

•Grill Pan

•Large Bowl

•Bowl

Instructions

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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. 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. IMPORTANT: Wash your hands and equipment after handling raw meat. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the pork. IMPORTANT: The mince is cooked when it is no longer pink in the middle. Add the Thai spice blend (see ingredients for amount, add less if you don't like heat), ginger and garlic, stir fry for 1-2 mins. 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 and mint leaves 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.