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.
Hot ’n’ sour pork larb with rice
Ready to turn Thailand’s iconic flavours up to eleven? Pork mince, crisp pak choi and lettuce, and fluffy rice are the heart of the dish, but it’s the megawatt additions that make this meal. Garlic, chilli and shallot sizzle with tamari, fish sauce and lime juice, then mint and coriander bring that magic zing!
SWK: High protein
Plants 5
newBadge
Serving size
Ingredients
- 140g basmati rice
- 1 handful of fresh mint
- 2 spring onion
- 1 handful of fresh coriander
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 1 unwaxed lime
- 250g pork mince (5% fat or less)
- 1 pak choi
- 1 little gem lettuce
- 2 shallot
- 3 garlic clove
- 1 chilli
Nutritional Information
Calories: 457
Protein: 39g
Carbs: 68g
Fat: 5.0g
Ingredients
- 4 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 2 unwaxed lime
- 500g pork mince (5% fat or less)
- 2 pak choi
- 4 shallot
- 5 garlic clove
- 2 x chilli
- 1 handful of fresh mint
- 1 handful of fresh coriander
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 little gem lettuce
- 4 spring onion
- 280g basmati rice
Nutritional Information
Calories: 452
Protein: 38g
Carbs: 68g
Fat: 4.9g
Hot ’n’ sour pork larb with rice
Ready to turn Thailand’s iconic flavours up to eleven? Pork mince, crisp pak choi and lettuce, and fluffy rice are the heart of the dish, but it’s the megawatt additions that make this meal. Garlic, chilli and shallot sizzle with tamari, fish sauce and lime juice, then mint and coriander bring that magic zing!
Cook time:
35 mins
Cuisine:
Thai
Food group:
Pork
Allergens: Fish, Soya
Cooking Instructions
Before you start
- 1 large saucepan
- 1 non stick frying pan
- 1 medium mixing bowl
Boil the rice
- Cook the rice in boiling water for 10-12 mins, then drain.
Peel, crush & chop
- Meanwhile, peel and thinly slice the shallots, and peel and crush the garlic. Finely dice the chillies (deseed for less heat), then finely chop the mint leaves and coriander.
Create a stir!
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the shallots, garlic and chillies (to taste) for 6-8 mins.
- Transfer to a mixing bowl and stir in the tamari and fish sauce. Squeeze in the juice from the limes (to taste).
Sizzle the pork
- Return the frying pan to the heat, spritz with cooking spray and sauté the pork for 4-6 mins, breaking it up with a wooden spoon, until browned all over.
- Stir in the herbs, the shallot mixture and a generous splash of water and cook for 1 min.
Add your final touches
- Trim and thinly slice the pak choi and lettuces, then thinly slice the spring onions.
- Mix the pak choi and lettuce into the rice.
- Serve the pork on top of the rice and sprinkle over the spring onions.