Zingy Pork Larb
with Mint & Chilli
- Soy
- Gluten
- Fish
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Take zingy pork mince, infused with lemongrass and feisty chilli. Add mint and crunchy lettuce leaves and you’re onto a winner. This is a dinner for the winners, for the ones who like their flavours big, whose time is short, and who like their plates colourful. All that’s left to worry about is who gets the last leaf... Go!
Ingredients
¾ cup
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
½
lemon
1 bunch
mint
1 head
Gem Lettuce
1
birdseye chilli
300 g
Pork Larb Mince
(Contains: Soy;)
Not included in your delivery
3 cup
water
2 tsp
vegetable oil
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
1 tsp
fish sauce
(Contains: Fish;)
Utensils
Cooking Steps
To prepare the ingredients, rinse the Jasmine rice well. Peel and grate the carrot. Cut the lemon into wedges. Finely chop the mint and birdseye chilli (deseeded). Separate and rinse the gem lettuce leaves.
Place the Jasmine rice and water into a medium saucepan and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 10-12 minutes or until the rice is soft. Drain.
Meanwhile, heat the vegetable oil in a large frying pan over a medium heat. Add the pork larb mince and cook, stirring, for 3-5 minutes or until browned. Add the carrot and cook for 1-2 minutes. Add the salt-reduced soy sauce, fish sauce and the juice of half of the lemon wedges and cook, stirring, for 2 minutes. Stir through the mint.
Serve the pork larb mince in the gem lettuce boats with the Jasmine rice and remaining lemon wedges. Sprinkle with the birdseye chilli. Enjoy!
