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Thai Larb Style Pork Salad
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Thai Larb Style Pork Salad

Thai Larb Style Pork Salad

with Cucumber, Peanuts and Jasmine Rice

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:
Peanut
Sesame
Soya
Cereals 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 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.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

½

Cucumber

(May contain Celery)

½

Ginger

1

Garlic Clove

1

Mint

½

Lime

25

Salted Peanuts

(Contains Peanut May contain Nuts)

240

Pork Mince

1

Thai Style Spice Blend

(Contains Sesame)

25

Ketjap Manis

(Contains Soya)

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

300

Water for the Rice

1

Sugar

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Nutritional information

Energy (kcal)652 kcal
Energy (kJ)2728 kJ
Fat24.3 g
of which saturates7.3 g
Carbohydrate77.1 g
of which sugars11.7 g
Protein33.2 g
Salt3.56 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Zester
Garlic Press
Grater
Grill Pan
Bowl

Instructions

Cook the Rice
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 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).

Get Prepped
2

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.

Time to Fry
3

Heat a large frying pan on high heat (no oil).
Once 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.

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.
Mix the Dressing
4

Meanwhile, mix the soy sauce, sugar and lime juice together in a large bowl. Set aside.

Salad Time
5

Add the cucumber and mint leaves to bowl of dressing and toss to coat.

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