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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

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!

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

1

Baby Cucumber

½

Ginger

1

Garlic Clove

25

Salted Peanuts

(Contains Peanut May contain Nuts)

240

Pork Mince

1

Thai Style Spice Blend

(Contains Sesame)

50

Ketjap Manis

(Contains Soya)

1

Soy Sauce

(Contains Cereals containing gluten, Soya)

15

Rice Vinegar

Not included in your delivery

300

Water for the Rice

1

Sugar

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Nutritional information

Energy (kJ)3227 kJ
Energy (kcal)771 kcal
Fat33.2 g
of which saturates10.9 g
Carbohydrate85.3 g
of which sugars18.3 g
Protein34.2 g
Salt4.12 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Zester
Rolling Pin
Garlic Press
Grater
Pan
Bowl

Instructions

Cook the Rice
1

Pour the water for the rice (see pantry 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, then halve lengthways. Chop into roughly 1cm wide strips, then chop into 1cm pieces.

Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). 

Crush the peanuts in the unopened sachet using a rolling pin.

Fry your Mince
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. The pork is cooked when no longer pink in the middle.

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.

Mix the Dressing
4

Meanwhile, in a large bowl, mix together the soy sauce, sugar (see pantry for amount) and rice vinegar.

Salad Time
5

Add the cucumber to the bowl of dressing. Toss to coat well.

Finish and Serve
6

Reheat the mince if needed.

Fluff up your rice with a fork, then share between your bowls.

Top with the spicy pork mince and sprinkle over the peanuts. Serve with the cucumber salad alongside. TIP: Load your fork with a bit of everything for the best experience!

Enjoy!