HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Ginger Pork & Veggie Larb
Thai Ginger Pork & Veggie Larb

Thai Ginger Pork & Veggie Larb

with Garlic Rice & Peanuts

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Whisk away your tastebuds to the beautiful land of Thailand with this larb recipe! Juicy pork mince and sautéed veggies get a hit of ginger and oyster sauce, before being piled on top of fluffy garlic rice for an unbeatably simple but elegant meal that’s wonderfully addictive, light and tasty.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!


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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)



1 stalk


1 bunch

spring onion



1 packet

pork mince

1 packet

ginger paste

(May be presentGluten, Milk, Sesame, Soy, Tree Nuts, Egg, Fish)

1 pinch

chilli flakes

1 packet

oyster sauce


1 packet

crushed peanuts


1 sachet

crispy shallots

4 clove


1 bag

Asian greens

Not included in your delivery


olive oil

20 g



1 tbs

brown sugar

1.5 cup

water (for the rice)

¼ cup

water (for the sauce)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3635 kJ
Fat37.8 g
of which saturates14.1 g
Carbohydrate92.4 g
of which sugars17.5 g
Protein37.3 g
Sodium1998 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop garlic. In a medium saucepan, melt the butter and a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add water (for the rice) and a generous pinch of salt and bring to the boil. Add 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, finely chop carrot (or grate if you prefer). Roughly chop Asian greens. Thinly slice celery and spring onion. Slice lime into wedges.


Heat a large frying pan or wok over medium-high heat with a drizzle of olive oil. Cook carrot and celery, tossing, until softened, 4-5 minutes. Add Asian greens and cook, tossing, until wilted, 1 minute. Transfer to a bowl.


Return the frying pan to high heat with a drizzle of olive oil. Cook pork mince and a pinch of chilli flakes (if using), breaking up mince with a spoon, until just browned, 4-5 minutes. Add ginger paste and remaining garlic and cook, tossing, until fragrant, 1 minute. Add oyster sauce, the brown sugar and water (for the sauce) and stir to combine.


Return veggies to the pan with the pork and toss to combine. Add a squeeze of lime juice, then stir through spring onion and crushed peanuts.


Divide garlic rice between bowls. Top with Thai ginger pork and veggie larb. Sprinkle over crispy shallots. Serve with any remaining lime wedges.