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Pork Larb over Jade Rice

Pork Larb over Jade Rice

with Crispy Green Beans and Crushed Peanuts

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Green beans won’t be the only green item on your plate tonight. We put our own spin on larb, a spicy meat salad popular in Laos and Thailand, by serving ground pork over green jade rice. The secret to its stunning hue? Bamboo juice. It lends a floral aroma and magazine-worthy finish to this unique dish.

Tags:Gluten-freeSpicy
Allergens:SoyWheatPeanuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

10 ounce

Ground Pork

¾ cup

Jade Rice

6 ounce

Green Beans

2 clove

Garlic

1 unit

Shallot

1 unit

Chili Pepper

1 ounce

Soy Sauce

(ContainsSoy, Wheat)

1 tablespoon

Sesame Oil

1 unit

Lime

1 ounce

Peanuts

(ContainsPeanuts)

½ ounce

Basil

Not included in your delivery

½ teaspoon

Sugar

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3046 kJ
Calories728 kcal
Fat32 g
Saturated Fat7 g
Carbohydrate73 g
Sugar8 g
Dietary Fiber8 g
Protein43 g
Cholesterol88 mg
Sodium426 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 400 degrees. In a small pot, bring 1½ cups salted water to a boil. Halve, peel, and finely chop shallot. Mince garlic. Roughly chop half the basil leaves. Halve lime. Crush peanuts inside the bag with a mallet or heavy pan. Mince Thai chili, removing ribs and seeds if you prefer less heat. HINT: Wash hands directly afterwards to avoid burning.

2

Add rice to boiling water, cover, and simmer until tender, 13-15 minutes.

3

Roast green beans: Trim green beans and toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until slightly crispy, about 12 minutes.

4

Heat a drizzle of oil in a large pan over medium heat. Add shallots, garlic, and as much Thai chili as you like (TIP: Add a little and go up from there). Toss until softened and fragrant, about 3 minutes. Add pork and increase heat to high. Break up meat into tiny pieces until browned, 4-5 minutes. (TIP: You’ll want pieces broken up as small as possible for maximum flavor in every bite!) Season with salt and pepper.

5

Remove pan from heat. Stir in sesame oil, 1 TBSP soy sauce, chopped basil, and ½ tsp sugar. Season with salt and pepper. Stir in a squeeze of lime, to taste.

6

Plate: Serve pork larb on a bed of jade rice with crispy green beans. Sprinkle with crushed peanuts and remaining basil. (TIP: Tear any larger leaves.) Enjoy!