Larb-style pork

Name: Larb-style pork
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp olive oil; 500 g British pork lean mince 5% fat; 2 clove/s garlic, finely grated; 5 cm piece ginger, finely grated; 400 g bag frozen Cooks’ Ingredients Stir Fry Veg Mix; 1 bunch salad onions, trimmed and sliced; 1 red chilli, chopped; 25 g pack coriander; 2 limes; 2 tbsp light soy sauce; 250 g pouches jasmine rice, to serve; 2 little gem lettuces, separated into leaves, to serve

Fresh and fragrant, this stir fried lean Thai-inspired pork dish is perfect served with little gem lettuce leaves and an easy win when served with some ready-cooked jasmine rice.

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HealthyLow fatLow in saturated fat2 of your 5 a day9 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp olive oil
500g British pork lean mince 5% fat
2 clove/s garlic, finely grated
5 cm piece ginger, finely grated
400g bag frozen Cooks’ Ingredients Stir Fry Veg Mix
1 bunch salad onions, trimmed and sliced
1 red chilli, chopped
25g pack coriander
2 limes
2 tbsp light soy sauce
2 x 250g pouches jasmine rice, to serve
2 little gem lettuces, separated into leaves, to serve

Heat a large nonstick frying pan. Add the oil, then fry the mince for 7 minutes over a high heat, breaking it up with a wooden spoon as you go, until the pork is golden and cooked through with no pink meat and juices that run clear.
Add the garlic and ginger to the pan, stir for 1 minute, then tip in the frozen vegetables, salad onions (reserve a few) and chilli. Cook for 8-10 minutes more, until the vegetables are hot through.
Finely chop the coriander stems and roughly chop the leaves. Stir into the pan, then add the juice of 1 lime and the soy sauce and mix well.
Heat the rice in the microwave according to pack instructions. Spoon into wide bowls with the pork and little gem leaves. Scatter over the reserved onions, then serve with lime wedges, for squeezing.

Cook’s tip

For extra speed, reach for Cooks’ Ingredients Garlic Paste and Ginger Paste. Just add 1 tbsp of each to the pan, instead of having to grate the garlic and ginger.

Typical values per serving when made using specific products in recipe