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
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1 bag of roasted peanuts (25g)<span class="strong">†</span>
1 chilli jam pot (25g)
130g quinoa
250g British pork mince
10g coriander & mint mix
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
1 chilli jam pot (25g)
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
130g quinoa
quinoa(100%)
250g British pork mince
pork (100%)
10g coriander & mint mix
coriander & mint mix
Allergens
Allergens highlighted by † (gluten, soya, fish, peanut)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
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
5
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
6
Peel and finely slice the shallot[s]
Pick the mintleaves, discarding the stems
Chop the mintleaves 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
7
Separate the little gem lettuce leaves
Chop the roasted peanuts roughly
8
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