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Easy prep
One pot
Dairy Free

Thai Pork Larb Lettuce Cups

with Rice, Carrots & Bell Peppers

Cooking time

20 minutes

Servings

2/4

Calories

780 /serving

Larb is a meat salad native to Laos and Thailand. We’ve put our unique spin on this South Asian classic by using whole leaves of lettuce to contain all the beautiful colours and flavours! Ground pork is cooked with ginger, onions, carrots and bell peppers and rolled up in lettuce with a sprinkling of peanuts and aromatic jasmine rice. This quick, refreshing meal is a delicious option for any night of the week!

We will send you:

  • 285g Ground pork
  • 1 Lime
  • 1 Bell pepper
  • 1 Lettuce
  • 15ml Ginger paste
  • 200g Julienned carrots
  • 25g Sliced red onions
  • 225g Pre-cooked jasmine rice
  • 45ml Soy sauce (low sodium)
  • 25g Peanuts
  • 30ml Hoisin sauce

  • Contains: Gluten, Peanuts, Sesame Seeds, Soy, Wheat

    You will need:

    Large pan
    Oil
    Salt & pepper
    Total Fat
    39 g
    Saturated Fat
    8 g
    Sodium
    1520 mg
    Total Carbs
    74 g
    Sugars
    15 g
    Protein
    39 g
    Fibres
    8 g
    Preparation
    a picture
    Toast the peanuts
    Heat a drizzle of oil in a large pan on medium. Add the peanuts and cook, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl and wipe out the pan.
    a picture
    Cook the pork
    In the same pan, heat a drizzle of oil on medium-high Add the ginger and ground pork*; season with S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until browned.
    a picture
    Mise en place
    While the pork cooks, core and medium dice the bell pepper. Separate the lettuce leaves, discarding the root end.
    a picture
    Cook the vegetables
    To the pan of pork, add the onions, carrots, bell peppers, hoisin and soy sauce. Cook, stirring frequently, 2 to 3 minutes until the vegetables begin to soften.
    a picture
    Warm the rice & serve
    Using a knife, poke a small hole in the bag of rice; microwave 1 to 1.5 minutes, until heated through. Transfer to a bowl. Divide the lettuce leaves between your plates. Spoon the rice and pork mixture on the lettuce leaves. Garnish with the toasted peanuts. Serve with the lime (cut into wedges before serving). Bon appétit!

    *Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.