Honey-Soy Pork & Peanut Larb
with Lemongrass Veggies & Garlic Rice
A 'salad' dish for meat lovers, larb is a Southeast Asian salad based on minced meat. In our version, we've bulked it up with fragrant jasmine rice, and flavoured the juicy pork mince with teriyaki sauce and soy sauce for the perfect balance of bold flavours.
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
Ingredients
4 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
capsicum
1 packet
Asian Greens
1 bunch
spring onion
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
pork mince
1 packet
Shredded Cabbage Mix
½ packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water
1 tsp
soy sauce
(Contains Gluten, Soy; )
1 tbs
honey
4 tsp
sesame oil
(Contains Sesame; )
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 half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. 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!
• While the rice is cooking, cut capsicum into small chunks. Roughly chop Asian greens. Thinly slice spring onion.
• In a small bowl, combine teriyaki sauce, the soy sauce, honey, sesame oil and a splash of water.
Little cooks: Take charge by combining the sauces!
• 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, 5-6 minutes. • In the last 3 minutes of cook time, add capsicum and cook until tender, 2-3 minutes. • Add Asian greens and shredded cabbage mix and cook, tossing, until just wilted, 1-2 minutes.
• Add ginger & lemongrass paste (see ingredients) and remaining garlic and cook, tossing, until fragrant, 1 minute. • Add teriyaki sauce mixture and stir until slightly reduced, 1 minute. Season with salt and pepper.
• Divide garlic rice between bowls. Top with Asian teriyaki pork larb. • Sprinkle over crushed peanuts and spring onion to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!