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Thai Ginger Pork Larb & Lettuce Cups

Thai Ginger Pork Larb & Lettuce Cups

with Garlic Rice & Lime

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!

Allergens:
Gluten
Molluscs
Wheat
Sesame
Soy
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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)

Nutritional Values

Calories722 kcal
Energy (kJ)3020 kJ
Fat30.9 g
of which saturates12.7 g
Carbohydrate77.9 g
of which sugars12.4 g
Dietary Fibre22.8 g
Protein33.2 g
Sodium1810 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Cooking Steps

1
  • 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!

Prepare the lettuce cups
2
  • Meanwhile, trim ends of baby cos lettuce and separate the leaves.
  • Set aside.
Get prepped
3
  • Thinly slice cucumber into sticks.
  • Thinly slice red onion (see ingredients).
  • Slice lime into wedges.
  • Thinly slice chilli (if using) and makrut lime leaves.
Cook the pork
4
  • 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.
Add the flavourings
5
  • 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.
Serve up
6
  • 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!

 

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