Pork Larb over Jade Rice

Name: Pork Larb over Jade Rice with Crispy Green Beans and Crushed Peanuts
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 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; 1 tablespoon Sesame Oil; 1 unit Lime; 1 ounce Peanuts; ½ ounce Basil; ½ teaspoon Sugar; 2 teaspoon Olive Oil; unit Salt; unit Pepper

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-free

•Spicy

Allergens:

Soy

•Wheat

•Peanuts

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

(Contains: Soy, Wheat)

1 tablespoon

Sesame Oil

1 unit

Lime

1 ounce

Peanuts

(Contains: Peanuts)

½ ounce

Basil

Not included in your delivery

½ teaspoon

Sugar

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories728 kcal

Energy (kJ)3046 kJ

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

•Small pot

•Baking Sheet

•Large Pan

Instructions

PDF

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.

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

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.

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.

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.

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!