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.
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
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
British 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
Nutritional information
Utensils
Instructions
Pour the cold 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).
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.
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.
Meanwhile, in a large bowl, mix together the soy sauce, sugar (see pantry for amount) and lime juice. Set aside.
Add the cucumber and mint leaves to the bowl of dressing and toss to coat.
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!
