Saucy Thai Ginger Pork & Veggie Larb
with Peanuts & Garlic Rice
- Molluscs
- Peanuts
- Milk
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
Whisk away your tastebuds to the beautiful land of Thailand with this larb recipe! Juicy pork mince gets a hit of garlic and oyster sauce, before being piled on top of fluffy jasmine rice and aromatic sautéed veggies for an unbeatably simple but elegant meal that’s wonderfully addictive, light and tasty.
Ingredients
1 packet
jasmine rice
1 knob
ginger
3 clove
garlic
1
carrot
1 stalk
celery
1 bunch
spring onion
½
lemon
1 packet
pork mince
1 pinch
chilli flakes
1 packet
oyster sauce
(Contains: Molluscs)
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tbs
honey
1.25 cup
water (for the rice)
¼ tbs
water (for the sauce)
20 g
butter
(Contains: Milk)
Nutrition
You will need
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water(for the rice) and a pinch of salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and keep covered until the 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!
While the rice is cooking, grate the ginger. Finely chop (or grate) the carrot. Thinly slice the celery. Thinly slice the spring onion. Slice the lemon into wedges.
Heat a large frying pan or wok over a medium-high heat with a drizzle of olive oil. Cook the carrot and celery, tossing, until softened, 4-5 minutes. Add the baby spinach leaves and cook, tossing, until wilted, 1 minute. Transfer to a bowl.
Return the frying pan or wok to a high heat with a drizzle of olive oil . Cook the pork mince and a pinch of chilli flakes (if using), breaking up the mince with a spoon, until just browned, 4-5 minutes. Add the ginger and remaining garlic and cook, tossing, until fragrant, 1 minute. Add the oyster sauce, honey and water(for the sauce), stir to combine, then simmer until slightly thickened, 1 minute.
Return the veggies to the pan and toss to combine. Add a squeeze of lemon juice, then stir through the spring onion and crushed peanuts. Season to taste.
Divide the garlic rice between bowls. Top with the Thai ginger pork and veggie larb. Serve with any remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the ginger and garlic flavours, with many praising the dish as tasty and authentic.
- Ease of prep: Quick and easy to make, with clear instructions; some found the prep time longer than indicated.
- Suggestions: Consider adding more chilli flakes, fish sauce, or lime for extra punch; some preferred pork strips over mince.
- Next-day meals: Many enjoyed leftovers for lunch, noting the flavours improved overnight.
- Portions: Some felt the meal was generous, while others wanted more vegetables or meat.
- Vegetables: Several customers reported issues with vegetable freshness, particularly with green beans and celery.
