Family Fresh & Zingy Pork Larb
Combine zingy pork mince flavoured with a hit of fresh ginger and garlic, and crunchy lettuce leaves and you are onto a winner. And this is a dinner for the winners, for the ones who like their flavours big, whose time is short, who like their plates colourful (and preferably edible). All that’s left to worry about is the race against the clock as to who gets the last leaf... Go!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1.33 cup
jasmine rice
(May be present: Wheat, Gluten, Soy.)
500 g
Pork Larb Mince
(Contains: Soy;)
1
carrot
1 bunch
spring onions
1
lime
½ bunch
mint
2 head
Gem Lettuce
Not included in your delivery
3 cup
water
1 tbs
vegetable oil
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
2 tsp
fish sauce
(Contains: Fish;)
Utensils
Cooking Steps
To prepare the ingredients, peel and grate the carrot. Finely slice the spring onions and finely chop the mint. Cut the lime into wedges and separate and rinse the gem lettuce leaves.
Place the Jasmine rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 10-12 minutes or until the rice is soft and the water is absorbed.
Meanwhile, heat the vegetable oil in a large frying pan over a medium heat. Add the pork larb mince and cook, stirring, for 4-6 minutes or until browned. Add the carrot and spring onion and cook for 1-2 minutes. Add the salt-reduced soy sauce, fish sauce and the juice of half of the lime wedges. Cook, stirring, for 2 minutes. Then, stir through the mint.
Serve the pork larb mince in the gem lettuce boats with the Jasmine rice and remaining lime wedges on the side.
