Spiced Pork Larb in Lettuce Cups
with a Peanut and Chilli Garnish
Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.
The quantities provided above are averages only.
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.
Ingredients
100 grams
Radishes
2 unit(s)
Spring Onion
1 unit(s)
Red Chilli
1 unit(s)
Lime
1 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
2 unit(s)
Baby Gem Lettuce
300 grams
British Pork Mince
15 grams
Ginger Puree
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
25 grams
Ketjap Manis
(Contains Soya)
Nutritional information
Utensils
Instructions
Trim and thinly slice the radishes. Trim the spring onions, then thinly slice on an angle. Halve the red chilli lengthways, deseed, then finely chop.
Zest the lime, then juice one half and cut the other half into wedges. Peel and grate the garlic (or use a garlic press).
Crush the peanuts in the unopened sachet using a rolling pin.
Trim the root from the baby gem lettuce, then peel off as many big leaves as you can, so they’re ready to fill with the pork mixture. These are your lettuce ‘cups’.
Stop once the leaves are too small to peel off, then thinly slice the baby gem core and set aside for later.
Heat a large frying pan on medium-high heat with a drizzle of oil.
When hot, fry the pork mince until golden, 5-6 mins. Use a wooden spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It’s cooked when no longer pink in the middle.
Add the garlic to the pork and fry, stirring frequently, until softened, 1 min.
Add the radishes, ginger puree, half the chilli (careful - it’s hot) and the chopped baby gem core to your pan, then fry until softened, 1-2 mins.
Stir in the Thai style spice blend and ketjap manis, then cook for 1-2 mins.
Finally, stir in the lime juice and lime zest. Season with salt and pepper. Remove from the heat.
Share the baby gem leaves between your plates and fill with the spiced pork larb.
Garnish with the peanuts, spring onion and the remaining red chilli.
Serve with the lime wedges.
