Thai Larb Style Pork and Pepper Tacos
with Iceberg Lettuce and Crushed Peanuts
Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Larb Style Pork and Pepper Tacos in just 20 minutes for a delicious and speedy meal.
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
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Iceberg Lettuce
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
240 grams
British Pork Mince
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
15 grams
Ginger, Garlic & Lemongrass Puree
25 grams
Ketjap Manis
(Contains Soya)
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
25 milliliter(s)
Water for the Pork
3 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips and pop onto a baking tray.
c) Drizzle with oil, season with salt and pepper, then toss to coat.
d) When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.
a) Meanwhile, trim the lettuce, halve lengthways, then thinly slice.
b) Crush the peanuts in the unopened sachet using a rolling pin.
a) When the sliced pepper is halfway through cooking, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) 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.
a) Once the mince is cooked, add the Thai style spice blend (add less if you'd prefer things milder) and the ginger, garlic & lemongrass puree. Stir-fry for 30 secs.
b) Pour in the ketjap manis and water for the pork (see pantry for amount).
c) Stir together until slightly thickened and nicely glazed, 1-2 min, then remove from the heat.
a) A couple of mins before you're ready to serve, pile the tortillas onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft. If you're using the oven, lay the tortillas onto a baking tray and place on the middle shelf to warm through, 1-2 mins.
a) When ready, transfer the tortillas to your plates and spread the mayo over each one (see pantry for amount).
b) Top with the lettuce, roasted pepper and glazed pork - as much as you'd like.
b) Sprinkle with the peanuts to finish. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
