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Carb Smart Pork Larb Salad
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Carb Smart Pork Larb Salad

Carb Smart Pork Larb Salad

with Green Beans and Herbs

The Thai dish that's taking the food world by storm gets the Carb Smart treatment with our Pork Larb Salad! The flavour packed sauce brings out the best in umami-rich pork and fresh vegetables. Your taste buds are going to thank you!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:
Carb Smart
Allergens:
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

1 unit

Lime

6 g

Garlic

30 g

Ginger

1 unit

Lemongrass

4 tbsp

Soy Sauce Mirin Blend

(Contains Soy)

7 g

Cilantro

7 g

Mint

170 g

Green Beans

113 g

Spring Mix

132 g

Mini Cucumber

160 g

Sweet Bell Pepper

Not included in your delivery

1.5 tbsp

Oil*

1 tbsp

Sugar*

1.5 tsp

Salt*

½ tsp

Pepper*

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Nutrition Values

Calories550 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate40 g
Sugar19 g
Dietary Fiber6 g
Protein29 g
Cholesterol80 mg
Sodium1350 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.

Utensils

Zester
Small Bowl
Measuring Spoons
Large Non-Stick Pan
Medium Pot
Measuring Cups
Large Bowl

Instructions

Prep
1

Before starting, wash and dry all produce.

Zest, then juice lime. Peel, then mince or grate garlic. Peel, then mince or grate ginger. Remove outer layer of lemongrass. Carefully smash lemongrass with the back of a wooden spoon to bruise. Finely chop lemongrass. Roughly chop cilantro. Pick mint leaves from stems, then roughly chop. Halve cucumbers lengthwise, then cut into 1/4-inch half moons. Trim, then halve green beans. Core, then cut pepper into 1/4-inch slices.

Make larb sauce
2

Combine lime zest, lime juice, soy sauce mirin blend, ginger, garlic and 1 tbsp sugar (dbl both for 4 ppl) in a small bowl. Set aside.

Cook pork
3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then lemongrass and pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Remove pan from heat, then add larb sauce. Stir to combine. Season with salt and pepper.

Cook green beans
4

While pork cooks, add 4 cups water and 1 tsp salt to a medium pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add green beans to the boiling water. Cook, stirring occasionally, until tender-crisp, 1-2 min. Drain green beans, then add to pork mixture. Stir to combine.

Make salad
5

Add spring mix, cucumbers, peppers and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat.

Finish and serve
6

Divide salad between plates. Spoon pork larb mixture over top. Sprinkle with mint and cilantro.

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