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Thai Larb Style Pork Salad

Thai Larb Style Pork Salad

with Cucumber, Peanuts and Jasmine Rice

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A customer favourite, this Thai Larb Style Pork Salad is a tried-and-tested recipe that always wins with a crowd.

Tags:Extra spicy
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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Jasmine Rice

½ unit(s)


½ unit(s)


1 unit(s)

Garlic Clove

1 bunch(es)


½ unit(s)


25 grams

Salted Peanuts


240 grams

Pork Mince

1 sachet

Thai Style Spice Blend


1 sachet

Ketjap Manis


25 milliliter(s)

Soy Sauce

(ContainsSoya, Cereals containing gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2724 kJ
Energy (kcal)651 kcal
Fat24.3 g
of which saturates7.3 g
Carbohydrate77 g
of which sugars11.7 g
Protein33.1 g
Salt3.56 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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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 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 the oil is 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, mix the soy sauce, sugar (see ingredients for amount) and lime juice together in a large bowl. Set aside.


Add the cucumber and mint leaves to bowl of dressing and 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!