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<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
591 kJ 141 kcal
2966 kJ 708 kcal
Fat of which saturates
6 g 1.6 g
30.2 g 8.1 g
Carbohydrate of which sugars
12.9 g 4.9 g
64.5 g 24.6 g
Fibre
2 g
10.3 g
Protein
8.1 g
40.8 g
Salt
0.34 g
1.69 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.
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
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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