Pork

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  • Easy
  • Healthy
  • One Pot

Pork Larb San Choy Bao

We’ve borrowed lettuce cups from the Chinese classic san choy bao and filled them with a zesty and light Thai salad for a perfectly simple and satisfying mid-week meal.

Mild

30 Minutes

Recipe

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01

Prepare Aromatics

Halve chilli, remove seeds and finely chop. Crush garlic. Peel and finely chop eschalot. Rinse and pick mint and coriander leaves from their stems and thinly slice coriander stems.

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02

Prepare Lettuce Cups

Halve limes. Trim snow peas and slice in half. Remove outer leaves of lettuce until you reach the smaller leaves. Keep large leaves whole and set aside. Thinly shred lettuce core.

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03

Pickle Eschalot

Combine eschalot, juice of 1 lime, a pinch of salt and 2 teaspoons sugar in a bowl and toss well. Set aside.

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04

Make Sauce

Combine remaining sugar, fish sauce and juice of remaining lime in a bowl and stir until sugar has dissolved. Set aside.

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05

Cook Pork Mince

Heat vegetable oil in a large, non-stick frypan or wok over high heat. Add garlic, chilli and coriander stems and cook, stirring, for 30 seconds or until fragrant. Add pork mince and cook, breaking up with a wooden spoon, for 4–5 minutes or until cooked through.

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06

Plate Up

Remove pork from heat and stir through sauce and sesame oil. Spoon into lettuce cups and top with mint and coriander leaves, snow peas, shredded lettuce and pickled eschalot to serve.

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Pork Larb San Choy Bao

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami