Thai Pork Larb & Garlic Rice Station
with Lettuce Cups & Pickled Carrot
Spice, crunch, and all the fresh flavours! Our Thai pork larb feast lets you build your perfect bite with garlic rice, crispy shallots, pickled carrot, and a drizzle of sesame dressing — all wrapped in crisp lettuce cups. It's a vibrant, customisable feast full of zing and texture!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Crispy Shallots
2
Garlic
1
Cos Lettuce
1 sachet
Coriander
1 packet
Jasmine rice
1 packet
Sweet Chilli Sauce
1
Cucumber
1 packet
Sesame Dressing
(Contains: Soy, Eggs, Wheat, Gluten, Sesame; May be present: Cashew, Fish, Milk, Almond)
250 g
Pork Mince
1
Lime
1
Carrot
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 packet
Ginger & Lemongrass Paste
(May be present: Cashew, Fish, Milk, Almond, Soy, Wheat, Sesame, Gluten, Eggs)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water (for the rice)
¼ cup
vinegar (rice wine or white wine)
Nutrition Values
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 12 minutes, then remove from heat and keep covered until rice is tender and 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 the 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, heat a large frying pan over high heat with a drizzle of olive oil.
• 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. Enjoy!
