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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
Divide salad between plates. Spoon pork larb mixture over top. Sprinkle with mint and cilantro.
