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Thai Larb Style Double Pork Salad

Thai Larb Style Double Pork Salad

with sticky rice
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
862 kcal
Protein
: 
58.9g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Peanut
  • Almonds
  • Brazil nuts
  • Nuts
  • Pecan Nuts
  • Walnuts
  • Cashew nuts
  • Hazelnuts
  • Macadamia Nuts
  • Pistachio nuts
  • May contain traces of allergens
Serving amount

480 grams

Irish Pork Mince

150 grams

Jasmine Rice

1 unit(s)

Shallot

1 sachet(s)

Sweet Asian Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

60 grams

Salad Leaves

1 sachet(s)

Thai Style Spice Mix

1 sachet(s)

Ketjap Manis

(Contains: Cereals containing gluten, Soya, Wheat)

5 grams

Mint

20 grams

Peanuts

(Contains: Peanut May be present: Almonds, Brazil nuts, Nuts, Pecan Nuts, Walnuts, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts)

1 unit(s)

Cucumber

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

125 grams

Radish

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)3609 kJ
Energy (kcal)862 kcal
Fat36.3 g
of which saturates11.4 g
Carbohydrate82 g
of which sugars16.2 g
Dietary Fiber3.3 g
Protein58.9 g
Cholesterol0.3 mg
Salt4.5 g
Potassium425.2 mg
Calcium74 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Pot with Lid

Cooking steps

Cook the rice
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium and cover with the lid. Leave to cook for 10 mins, then remove the pot from the heat.
  • Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Fry the Mince
2
  • Halve, peel and chop the shallot into small pieces
  • Place a pan over medium-high heat (no oil).
  • Once the pan is hot, fry the mince until browned, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
  • Add the shallot and Thai spice and fry for another 1-2 mins. Add the lemongrass paste and fry until fragrant, 1 min. 
  • Add the ketjap manis with a splash of water, stir and simmer until glazed, 1 min. Cover to keep warm while you make the salad.
Prep the Salad
3
  • Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
  • Trim and roughly chop half the salad leaves (per 2P). Pick the mint leaves and roughly chop (discard the stalks). 
  • Trim and thinly slice the radish. 
  • Pop the salad leaves, radish, cucumber and mint leaves into a bowl and toss with the sweet Asian sauce. Season to taste with salt and pepper. 
Finish and Serve
4
  • Crush the peanuts in the unopened sachet using a pot or rolling pin.
  • Fluff up the rice with a fork and divide between plates. 
  • Top with the glazed mince.
  • Serve the salad alongside.
  • Scatter over the crushed peanuts.
Meal right image

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