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.
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Thai-style Pork Larb Salad with Crispy Wild Rice & Mint
The vibrant flavours of Southeast Asia. Free-range pork mince is sizzled with ginger, garlic, and fragrant lemongrass. Pair with crunchy coconut chips and black rice for that perfect balance of textures. The best part? It's ready in 20 mins.
Ready in 20
High protein
9 plants
Serving size
Ingredients
- 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)
- 2 tbsp desiccated coconut
- 40g mixed salad leaves
- 2 shallot
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 300g free-range pork mince
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 90g Tenderstem broccoli
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 unwaxed lime
- 1 midi cucumber
Nutritional Information
Calories: 674
Protein: 40g
Carbs: 47g
Fat: 36g
Ingredients
- 90g Tenderstem broccoli (use half)
- 30g orange, miso and ginger dressing (use half) (Mustard, Soya) (Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 25g honey (use half)
- 1 savoy cabbage (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 unwaxed lime (use half)
- 1 midi cucumber (use half)
- 150g free-range pork mince
- 230g wholegrain black rice (use half) (whole grain black rice, water, rice oil, salt)
- 10g toasted coconut chips (use half)
- 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)
Nutritional Information
Calories: 777
Protein: 39g
Carbs: 62g
Fat: 41g
Thai-style Pork Larb Salad with Crispy Wild Rice & Mint
The vibrant flavours of Southeast Asia. Free-range pork mince is sizzled with ginger, garlic, and fragrant lemongrass. Pair with crunchy coconut chips and black rice for that perfect balance of textures. The best part? It's ready in 20 mins.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a small bowl & a measuring jug
Pickle the cucumber
- Slice the cucumber into 1/2cm thick half-moons
- In the small bowl, mix the cucumber with the chilli paste (for those who'd like the heat), juice from half the lime and a pinch of salt and pepper
- Trim and halve the broccoli. Trim and finely slice the cabbage
Cook the veg
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the broccoli and cook for 4-5 mins. Add the cabbage and cook for 2-3 mins, until golden. Season with salt and pepper
- Add half the ginger & garlic paste and 50ml water (25ml for 1 person). Steam for 2-3 mins, until soft. Squeeze in the juice from the remaining lime, then remove from the pan, cover to keep warm and set aside
Get sizzlin'
- Reheat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the pork and cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown
- Add the lemongrass and the remaining ginger & garlic paste. Cook for a further 2 mins, until the pork is cooked through
- Add the honey and tamari, then stir to combine. Season with salt and pepper
Heat up the rice
- Meanwhile, heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add a splash of water and a pinch of salt. Cook for a further 2-3 mins, until piping hot
Plate up
- Serve into bowls, arranging the pork, veg, black rice and cucumber in sections. Scatter over the coconut chips and drizzle with the half pack of orange miso dressing
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