Pork Laab
Pork Laab
Ingredients
For the Toasted Rice Powder
- 100 grams jasmine rice
For the Pork Laab
- 12 tablespoons fish sauce
- 4 tablespoons granulated sugar
- 4 tablespoons coriander stems, finely sliced
- 8 tablespoons toasted rice powder, divided
- 4 tablespoons dried chili powder, or less, to taste
- 8 limes, juiced (to taste)
- 1 kilogram lean pork mince
- 4 teaspoons avocado oil
- 8 shallots, finely sliced
- 4 handfuls fresh mint, picked leaves
- 4 handfuls fresh coriander, picked leaves
- 4 handfuls Thai basil, picked leaves
- 4 green onions, chopped
- as needed fresh red chilies, finely sliced, optional
- as needed salt
To Serve
- as needed lettuce leaves, or cabbage leaves to wrap
- as needed cucumber, sliced
- as needed lime wedges
- as needed steamed rice, optional
Instructions
- 1
Prepare the toasted rice powder: Place 100 grams of jasmine rice into a frying pan. Toast the rice over a medium heat until it turns golden brown, shaking the pan frequently to ensure even toasting. Transfer the toasted rice to a pestle and mortar. Grind the toasted rice into a fine powder and set aside.
⏱️ 8 min
- 2
Prepare the aromatics and herbs: Finely slice the coriander stems and shallots. Pick the leaves from the mint, coriander, and Thai basil. If using, finely slice fresh red chilies. Slice limes into wedges for serving and squeeze the juice from 8 limes for the dressing.
⏱️ 10 min
- 3
Make the dressing: In a small bowl, combine 4 tablespoons of granulated sugar, 4 tablespoons of dried chili powder (or less, to taste), 12 tablespoons of fish sauce, and the juice of 8 limes (to taste). Add 8 tablespoons of the prepared toasted rice powder to the bowl. Mix all dressing ingredients thoroughly with a spoon until combined. Taste the dressing and adjust seasoning if needed.
⏱️ 5 min
- 4
Cook the pork mince: Heat a large wok or frying pan over a medium heat. Add 4 teaspoons of avocado oil to the hot pan. Add 1 kilogram of lean pork mince to the pan. Season the pork mince with a pinch of salt. Cook the mince, breaking it up with a wooden spoon, until it is just cooked through. The goal is to keep the pork nice and tender, so there's no need to get a lot of color.
⏱️ 10 min
- 5
Combine and season the laab: Transfer the cooked pork mince to a large mixing bowl. Add the finely sliced shallots, chopped green onions, picked coriander, picked Thai basil, and picked mint to the bowl. Add the sliced fresh red chilies (if using) and additional dried chili powder (if desired) to the bowl. Pour the prepared dressing over all the ingredients in the bowl. Mix everything thoroughly with a spoon until all ingredients are well combined. Taste the laab for seasoning and adjust with more fish sauce, lime, or sugar if desired.
⏱️ 7 min
- 6
Serve: Plate the pork laab mixture onto a serving dish. Arrange lettuce or cabbage leaves, cucumber slices, and lime wedges alongside the laab for wrapping. Sprinkle additional toasted rice powder and chili powder on top of the laab. Serve the laab by scooping it into lettuce leaves, wrapping, and enjoying. Optionally, serve with steamed rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Laab
For the Toasted Rice Powder
- 100 grams jasmine rice
For the Pork Laab
- 12 tablespoons fish sauce
- 4 tablespoons granulated sugar
- 4 tablespoons coriander stems, finely sliced
- 8 tablespoons toasted rice powder, divided
- 4 tablespoons dried chili powder, or less, to taste
- 8 limes, juiced (to taste)
- 1 kilogram lean pork mince
- 4 teaspoons avocado oil
- 8 shallots, finely sliced
- 4 handfuls fresh mint, picked leaves
- 4 handfuls fresh coriander, picked leaves
- 4 handfuls Thai basil, picked leaves
- 4 green onions, chopped
- as needed fresh red chilies, finely sliced, optional
- as needed salt
To Serve
- as needed lettuce leaves, or cabbage leaves to wrap
- as needed cucumber, sliced
- as needed lime wedges
- as needed steamed rice, optional
Instructions
- 1
Prepare the toasted rice powder: Place 100 grams of jasmine rice into a frying pan. Toast the rice over a medium heat until it turns golden brown, shaking the pan frequently to ensure even toasting. Transfer the toasted rice to a pestle and mortar. Grind the toasted rice into a fine powder and set aside.
⏱️ 8 min - 2
Prepare the aromatics and herbs: Finely slice the coriander stems and shallots. Pick the leaves from the mint, coriander, and Thai basil. If using, finely slice fresh red chilies. Slice limes into wedges for serving and squeeze the juice from 8 limes for the dressing.
⏱️ 10 min - 3
Make the dressing: In a small bowl, combine 4 tablespoons of granulated sugar, 4 tablespoons of dried chili powder (or less, to taste), 12 tablespoons of fish sauce, and the juice of 8 limes (to taste). Add 8 tablespoons of the prepared toasted rice powder to the bowl. Mix all dressing ingredients thoroughly with a spoon until combined. Taste the dressing and adjust seasoning if needed.
⏱️ 5 min - 4
Cook the pork mince: Heat a large wok or frying pan over a medium heat. Add 4 teaspoons of avocado oil to the hot pan. Add 1 kilogram of lean pork mince to the pan. Season the pork mince with a pinch of salt. Cook the mince, breaking it up with a wooden spoon, until it is just cooked through. The goal is to keep the pork nice and tender, so there's no need to get a lot of color.
⏱️ 10 min - 5
Combine and season the laab: Transfer the cooked pork mince to a large mixing bowl. Add the finely sliced shallots, chopped green onions, picked coriander, picked Thai basil, and picked mint to the bowl. Add the sliced fresh red chilies (if using) and additional dried chili powder (if desired) to the bowl. Pour the prepared dressing over all the ingredients in the bowl. Mix everything thoroughly with a spoon until all ingredients are well combined. Taste the laab for seasoning and adjust with more fish sauce, lime, or sugar if desired.
⏱️ 7 min - 6
Serve: Plate the pork laab mixture onto a serving dish. Arrange lettuce or cabbage leaves, cucumber slices, and lime wedges alongside the laab for wrapping. Sprinkle additional toasted rice powder and chili powder on top of the laab. Serve the laab by scooping it into lettuce leaves, wrapping, and enjoying. Optionally, serve with steamed rice.
⏱️ 5 min