Thai Larb Style Pork Salad
with Cucumber, Peanuts and Zesty 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!
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 grams
Jasmine Rice
½ unit(s)
Cucumber
(May contain Celery)
½ unit(s)
Ginger
1 unit(s)
Garlic Clove
½ unit(s)
Lime
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
240 grams
British Pork Mince
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
50 grams
Ketjap Manis
(Contains Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
Nutritional information
Utensils
Instructions
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).
Meanwhile, trim the cucumber (see ingredients for amount), 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).
Zest and halve the lime (see ingredients for amount).
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.
Meanwhile, in a large bowl, mix together the soy sauce, sugar (see pantry for amount) and lime juice.
Add the cucumber to the bowl of dressing. Toss to coat well.
Once browned, stir the Thai style spice blend (add less if you'd prefer things milder), ginger and garlic into the mince. 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.
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 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!
