The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Free-range Thai-style Lemongrass Pork Larb & Quinoa Salad
Take inspiration from Southeast Asia for these free-range British pork lettuce cups, flavoured with lemongrass, chilli, garlic, tamari and honey. Add toasty peanuts for crunch. Serve veggie-studded quinoa alongside to keep it filling. A generous spritz of lime at the end for zing.
Ready in 20
High protein
6 plants
Serving size
Ingredients
- 2 little gem lettuce
- 1 unwaxed lime
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 500g free-range pork mince
- 1 fresh lemongrass stalk
- 1 handful of fresh mint
- 25g honey
- 1 onion
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- ½ tsp chilli flakes
- 1 cucumber
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 500g wholegrain quinoa (Cooked wholegrain quinoa (Water, Wholegrain Quinoa), Sunflower Oil, Salt)
Nutritional Information
Calories: 633
Protein: 35g
Carbs: 43g
Fat: 34g
Speedy Free-range Thai-style Lemongrass Pork Larb & Quinoa Salad
Take inspiration from Southeast Asia for these free-range British pork lettuce cups, flavoured with lemongrass, chilli, garlic, tamari and honey. Add toasty peanuts for crunch. Serve veggie-studded quinoa alongside to keep it filling. A generous spritz of lime at the end for zing.
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Cooking Instructions
Before you start
- Pull out a large frying pan & a medium frying pan
Golden peanuts
- Roughly chop the peanuts
- Heat the frying pan on medium heat. Once hot, add the peanuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside
Get sizzlin'
- Finely slice the onion. Use the back of a knife to bruise the length of the lemongrass
- Reheat the pan with 2 tbsp oil on high heat. Once hot, add the pork, lemongrass and half the onion. Cook for 6 mins, until deep golden brown
- Add the garlic paste, tamari, honey and chilli flakes (to taste) and cook for 1 min. Remove from the heat
Meanwhile, make the quinoa salad
- Heat the medium frying pan on medium-high heat. Once hot, add the quinoa and break it up with a spoon
- Add a splash of water and cook for 2-3 mins, until piping hot
- Pick the mint leaves from the stalks and roughly chop. Dice the cucumber into 1cm cubes
- Remove the quinoa from the heat and stir in the cucumber, mint, remaining onion and juice from half the lime. Squeeze the remaining lime juice over the pork. Season both with salt and pepper
Last bits & plate up
- Trim the lettuce and separate the leaves. Remove the lemongrass (optional)
- Fill the lettuce cups with the quinoa salad and pork larb. Garnish with the peanuts
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