[BYOP] NZ Thai Pork Larb Station

Name: [BYOP] NZ Thai Pork Larb Station with Garlic Rice, Lettuce Cups, Pickled Carrot, Crispy Shallots, Coriander & Sesame Dressing
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: 1 packet Crispy Shallots; 1 Cos Lettuce; 1 sachet Coriander; 1 packet Jasmine rice; 1 packet Sweet Chilli Sauce; 1 Cucumber; 1 packet Sesame Dressing; 250 g Pork Mince; 1 Lime; 1 Carrot; 2 Garlic; 1 packet Oyster Sauce; 1 packet Ginger & Lemongrass Paste

with Garlic Rice, Lettuce Cups, Pickled Carrot, Crispy Shallots, Coriander & Sesame Dressing

Get up to $175 off

Tags:

Family

Allergens:

Soja

•Egg

•Hvede

•Gluten

•Sesamzaad

•Mollusc

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

Cos Lettuce

1 sachet

Coriander

1 packet

Jasmine rice

1 packet

Sweet Chilli Sauce

Cucumber

1 packet

Sesame Dressing

(Contains: Soja, Egg, Hvede, Gluten, Sesamzaad; May be present: Kaschunüsse, Pesce, Latte, Mandeln. )

250 g

Pork Mince

Lime

Carrot

Garlic

1 packet

Oyster Sauce

(Contains: Mollusc; )

1 packet

Ginger & Lemongrass Paste

(May be present: Mandeln, Soja, Weizen, Latte, Pesce, Kaschunüsse, Sesamsamen, Glutenhaltiges Getreide, Uova. )

Nutrition Values

Calories533 kcal

Energy (kJ)2230 kJ

Fat24.7 g

of which saturates7.2 g

Carbohydrate44.1 g

of which sugars11.9 g

Dietary Fibre6.9 g

Protein29.6 g

Sodium1390 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, using a vegetable peeler, peel carrot into ribbons. • Trim end of cos lettuce then separate leaves. • Thinly slice cucumber into sticks. Slice lime into wedges.

• In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside.

TIP: Slicing the carrot very thinly helps it pickle faster!

• When rice has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes.

• Reduce heat to medium then add ginger & lemongrass paste and cook until fragrant, 1 minute. • Stir in oyster sauce, sweet chilli sauce and the water (for the pork) until combined, 1 minute. • Remove pan from heat and add a squeeze of lime juice. Season with pepper.

• Drain pickled carrot. • Bring everything to the table. • Build your own plate with lettuce cups, garlic rice, Thai pork larb, cucumber sticks, pickled carrot, crispy shallots, coriander, sesame dressing and remaining lime wedges. • If you’ve selected an add-on bundle, serve with garlicky soy broccoli stir-fry. Enjoy!