Thai Style Pork Larb and Pepper Wraps
with Shredded Baby Gem Lettuce and Crushed Peanuts
- Soya
- Wheat
- Cereals containing gluten
- Peanut
- Celery
- May contain traces of allergens
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
Ingredients
240 grams
British Pork Mince
1 sachet(s)
Thai Style Spice Mix
25 grams
Ketjap Manis
(Contains: Soya)
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 unit(s)
Bell Pepper
15 grams
Ginger, Garlic & Lemongrass Puree
Not included in your delivery
3 tbsp
Mayonnaise
25 milliliter(s)
Water for the Pork
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve the pepper and discard the core and seeds. Slice into thin strips.
c) Heat a drizzle of oil in a frying pan on medium-high heat.
a) Once the oil is hot, add the pork mince and pepper, fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.
b) Drain and discard any excess fat. Season with salt and pepper.
c) IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.
a) Trim the baby gem, halve lengthways, then thinly slice.
b) Roughly chop the peanuts.
c) Pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
a) Once the mince is cooked, add the Thai style spice mix and ginger, garlic and lemongrass paste. Stir-Fry for 30 secs.
b) Stir in the ketjap manis and stir-fry until nicely glazed, 1 min. Then, remove from the heat.
a) Transfer the tortillas to your serving plates and spread the mayo onto each one (see ingredients for amount).
b) Share the shredded baby gem between the tortillas, then spoon on the glazed mince.
c) Sprinkle the peanuts over the top.
a) Fold in the sides of each tortilla.
b) Now to get stuck in.
Enjoy!
