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Warm Thai Pork, Quinoa & Pineapple Larb Salad

Warm Thai Pork, Quinoa & Pineapple Larb Salad

Rating
4.5rating out of 5

(378 reviews from our customers)

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

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Pineapple-in-juice
1 tin of pineapple slices (220g)
Shallot
1 shallot
Lime
1 lime
Little-gem-lettuce
1 little gem lettuce
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
Soy-sauce-sachet
2 soy sauce sachets (16ml) †
Fish-sauce
1 tbsp fish sauce †
roasted peanuts
1 bag of roasted peanuts †
Fresh Chilli Jam- retouch
1 chilli jam pot
quinoa
130g quinoa
British pork mince 2
250g British pork mince
coriander and mint mix
10g coriander & mint mix
You Will Need
Vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of pineapple (220g)
  • 1 shallot
  • 1 lime
  • 1 little gem lettuce
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 1 tbsp fish sauce<span class="strong">†</span>
  • 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.
Ingredients contain
1 can of pineapple (220g)
pineapple, pineapple juice
1 shallot
shallot
1 lime
lime
1 little gem lettuce
little gem lettuce
1 garlic clove
garlic
15g fresh root ginger
ginger
1 soy sauce sachet (8g)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 tbsp fish sauce
anchovy (fish) (65%), water, salt, sugar
1 bag of roasted peanuts (25g)
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 Warm Thai Pork, Quinoa & Pineapple Larb Salad

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 Warm Thai Pork, Quinoa & Pineapple Larb Salad

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 Warm Thai Pork, Quinoa & Pineapple Larb Salad

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 Warm Thai Pork, Quinoa & Pineapple Larb Salad

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 Warm Thai Pork, Quinoa & Pineapple Larb Salad

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 Warm Thai Pork, Quinoa & Pineapple Larb Salad

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 

7 Warm Thai Pork, Quinoa & Pineapple Larb Salad

Separate the little gem lettuce leaves

Chop the roasted peanuts roughly

 

8

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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!

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