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.
Serving size
Ingredients
Ingredients
- 1 midi cucumber
- 1 unwaxed lime
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 90g Tenderstem broccoli
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 300g free-range pork mince
-
1 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
15ml hot honey(honey, chilli extract)
- 1 onion
- 1 handful of fresh mint
-
250g steamed wholegrain & wild basmati(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 40g mixed salad leaves
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 125Kcal | 669Kcal |
| 525kJ | 2801kJ | |
| Fat | 6.8g | 37g |
| of which saturates | 1.9g | 10g |
| Carbohydrates | 8g | 45g |
| of which sugars | 2.3g | 12g |
| Protein | 7.3g | 39g |
| Salt | 0.32g | 1.7g |
| Fibre | 1.5g | 8.1g |
Ingredients
Ingredients
- 40g mixed salad leaves (use half)
-
15ml hot honey (use half)(honey, chilli extract)
-
250g steamed wholegrain & wild basmati (use half)(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 1 handful of fresh mint (use half)
- 1 onion (use half)
- 90g Tenderstem broccoli (use half)
-
1 tbsp chilli paste (use half)(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 unwaxed lime (use half)
- 1 midi cucumber (use half)
- 150g free-range pork mince
-
4 tsp ginger & garlic paste (use half)(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
1 tbsp tamari (use half) (Soya)(water, soybeans, salt, spirit vinegar)
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 124Kcal | 653Kcal |
| 519kJ | 2734kJ | |
| Fat | 6.7g | 35g |
| of which saturates | 1.8g | 9.6g |
| Carbohydrates | 9g | 45g |
| of which sugars | 2.3g | 12g |
| Protein | 7.1g | 38g |
| Salt | 0.33g | 1.7g |
| Fibre | 1.5g | 8.1g |
High protein
9 plants
Thai-style Pork Larb Salad with Crispy Wild Rice & Mint
The vibrant flavours of Southeast Asia. Free-range pork mince is sizzled with ginger and garlic. Pair with fresh mint and crispy rice for that perfect balance of textures. The best part? It's ready in 30 mins.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a large bowl & a measuring jug
Pickle the cucumber & prep
- Slice the cucumber into 1/2cm thick half-moons
- In the large bowl, mix the cucumber with the juice from half the lime and a pinch of salt and pepper. Set aside to pickle
- Trim and halve the broccoli. Thinly slice half the onion, then cut the remaining into 2cm thick wedges. Pick the mint leaves from the stalks and finely chop
Crisp up the rice
- Add the rice to the lined baking tray with half the chilli paste (for those who'd like the heat), 1/2 tbsp olive oil, salt and pepper. Mix well to coat, then spread the rice out into one layer. Bake for 22-25 mins, stirring halfway, until crispy
- After 10 mins, add the broccoli and onion wedges to the rice tray, drizzle with 1 tsp olive oil and return to the oven for the remaining 12-15 mins, until the veg is soft and golden
Get sizzlin'
- Heat the large frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, add the pork and sliced onion and cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown. Season with a pinch of salt and pepper
- Add the ginger & garlic paste, tamari, half the mint, half the hot honey and the remaining chilli paste (for those who'd like the heat). Cook for a further 2-3 mins, until the pork is cooked through
Combine the flavours
- When ready, add the rice, roasted veg and pork mix to the large bowl. Toss through the remaining honey and juice from the remaining lime. Season to taste, then gently toss through the salad leaves
Plate up
- Share the larb salad between bowls. Sprinkle over the remaining mint
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