
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
20 min
Cuisine
Asian
This bright tasting Thai classic is packed with fresh flavours of mint, chilli, coriander & lime. Normally served with noodles, we're using quinoa instead and adding charred pineapple. Leave your spoons in the cupboard and get scooping with little gem leaves instead! (Dairy-free: see our FAQs for details).
Prep Time
20 min
Cuisine
Asian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 621 kJ 148 kcal |
3117 kJ 744 kcal |
Fat of which saturates |
6.8 g 2 g |
34 g 10.1 g |
Carbohydrate of which sugars |
13 g 4.7 g |
65.4 g 23.4 g |
Fibre | 2 g | 9.8 g |
Protein | 7.9 g | 39.8 g |
Salt | 0.33 g | 1.66 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Add the quinoa to a pot with a matching lid with 250ml [500ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender
Once cooked, remove from the heat and leave to steam-dry, uncovered, until serving
Meanwhile, quarter the pineapple slices (reserve the juice!)
Heat a large, wide-based pan with a drizzle of vegetable oil over a medium heat
Once hot, add the pineapple and cook for 2-4 min or until starting to brown
Once browned, push the pineapple to the side of the pan and add the pork mince with a pinch of salt
Cook the pork for 5-6 min, breaking it up with a spatula as you go
Meanwhile, peel and chop (or grate) the garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Slice the lime[s] into wedges
Once cooked, add the chopped ginger, garlic and chilli jam to the pan and cook for 1 min
Add the soy sauce, fish sauce and the reserved pineapple juice to the pan and cook for 1 min further
Remove the pan from the heat and set aside – this is your pork larb
Peel and finely slice the shallot[s]
Pick the mint leaves, discarding the stems
Chop the mint leaves and coriander roughly
Squeeze the juice of 1/2 [1] lime into the pan and add the chopped mint, coriander, shallot and cooked quinoa and give everything a good old mix up
Separate the little gem lettuce leaves
Chop the roasted peanuts roughly
Serve the pork larb with the gem lettuce to the side (use these for scooping!)
Garnish with the chopped peanuts, reserved mint & coriander leaves and a lime wedge
Enjoy!