Thai Ginger Pork Larb & Lettuce Cups
with Garlic Rice & Lime
- Gluten
- Molluscs
- Wheat
- Sesame
- Soy
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These tender, yet crispy leaves carry the perfect sweetness ratio to level up any dish. When paired with Thai lemongrass pork larb and garlic rice, you’ll be savouring each and every bite. Compliments to the Wombok we say!
Ingredients
1
Cucumber
2
Garlic
1 packet
Ginger Lemongrass Paste
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Lime
1
Long Chilli
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
250 g
Pork Mince
½
Red Onion
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Wheat, Sesame, Soy;)
1 packet
Makrut Lime Leaves
1
Baby Cos Lettuce
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1 cup
water (for the rice)
¼ cup
water (for the pork)
Utensils
Cooking Steps
- Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
- Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil.
- Reduce heat to low and cover with a lid.
- Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, trim ends of baby cos lettuce and separate the leaves.
- Set aside.
- Thinly slice cucumber into sticks.
- Thinly slice red onion (see ingredients).
- Slice lime into wedges.
- Thinly slice chilli (if using) and makrut lime leaves.
- In a large frying pan, heat a drizzle of olive oil over high heat.
- Cook pork mince and onion, breaking up with a spoon, until just browned, 4-5 minutes.
- Reduce heat to medium then add lime leaves, sweet soy seasoning and ginger lemongrass paste. Cook until fragrant, 1 minute.
- Remove pan from heat and add oyster sauce, a good squeeze of lime juice and the water (for the pork), stirring, until combined. Season with pepper.
- Bring everything to the table. Fill lettuce cups with Thai lemongrass pork larb, garlic rice and cucumber sticks. Tear over mint and garnish with chilli (if using)
- Serve with any remaining lime wedges. Enjoy!
