Laab (Thai Minced Pork Salad) Recipe

By á-114543

Ingredients

• In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, then dressed with chiles, fresh herbs, and roasted rice powder.
• 2-4 2-4
• 1 1⁄3 1⁄3 cup canola oil
• 3 3 3 tbsp. mashed garlic
• 4 4 4 Thai chiles, stemmed and minced
• 10 10 10 oz. ground pork
• 1 1 1 tsp. crushed red chile flakes
• 1 1 1 tsp. Chinese five-spice powder
• 1 1 1 tsp. freshly grated nutmeg
• 1 1 1 tsp. kosher salt
• 1 1⁄4 1⁄4 tsp. ground black pepper
• 1 1⁄4 1⁄4 tsp. ground coriander
• 1 1⁄4 1⁄4 tsp. ground cardamom
• 2 2 to tbsp. minced mint, plus more to garnish
• 1 1 to tbsp. minced scallions, plus more to garnish
• 1 1 to tbsp. minced cilantro, plus more to garnish
• 2 2 2 tsp. fish sauce
• to sliced kaffir lime leaves, lemongrass, shallots, cucumbers, and cherry tomatoes to garnish

Details

Servings 2
Adapted from saveur.com

Preparation

Step 1

Heat oil in a 12" skillet over medium heat. Add garlic and chiles, and cook, stirring, until fragrant, about 2 minutes. Add pork, chile flakes, five-spice, nutmeg, salt, pepper, coriander, and cardamom, and cook, stirring, until pork is browned, about 2 minutes. Stir in mint, scallions, cilantro, and fish sauce, and cook until pork is done, about 4 minutes.

Transfer to a large serving bowl, and top with scallions, cilantro, kaffir leaves, lemongrass, shallots, mint, cilantro, cucumbers, and tomatoes. Serve at room temperature.