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Thai Larb Style Pork Salad

Thai Larb Style Pork Salad

with Cucumber, Baby Gem, Peanuts and Easy Rice

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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!

Allergens:PeanutSesameSoyaCereals containing gluten

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150

Basmati Rice

1

Baby Gem Lettuce

½

Cucumber

1

Garlic Clove

1

Mint

½

Lime

25

Salted Peanuts

(ContainsPeanut)

240

Pork Mince

1

Thai Style Spice Blend

(ContainsSesame)

1

Ginger Puree

1

Ketjap Manis

(ContainsSoya)

25

Soy Sauce

(ContainsSoya, Cereals containing gluten)

1

Honey

Not included in your delivery

300

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2852 kJ
Energy (kcal)682 kcal
Fat25.0 g
of which saturates7.0 g
Carbohydrate82 g
of which sugars17.0 g
Protein34 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Lid
Cutting board
Knife
Garlic Press
Zester
Frying Pan
Large Bowl
Bowl
Instructionsarrow up iconarrow up icon
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1

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 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).

2

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 garlic (or use a garlic press). Pick the mint leaves from the stalks. Zest and halve the lime. Roughly chop the peanuts.

3

Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the pork mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Stir in the Thai style spice blend (add less if you don't like heat), ginger puree 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: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

4

Meanwhile, mix the soy sauce, honey and lime juice together in a large bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Set aside.

5

Pop the lettuce, cucumber and mint leaves into the dressing bowl. Toss to coat.

6

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 salad alongside. TIP: Load your fork with a bit of everything for the best experience! Enjoy.