Laab Muu (Spicy Pork With Mint Leaves) |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This recipe is from observing the cook in a restaurant in Pattaya Beach, Thailand. I've added some optional items in case you can't get the original items where you live. Ingredients:
3 tablespoons rice, uncooked |
1 stalk lemongrass, thick bottom part only, outer layers discarded and inner layers sliced thinly |
3 slices fresh galangal root or 3 slices fresh gingerroot |
2 garlic cloves, peeled |
3 shallots, sliced |
1 tablespoon oil |
1 lb boneless lean pork, cubed |
1 teaspoon red chili, minced or 1 teaspoon red pepper flakes, soaked in water then drained |
1 green onion, minced |
1 tablespoon cilantro leaf, minced |
1/2 cup fresh mint leaves |
4 tablespoons lime juice, freshly squeezed |
2 tablespoons nam pla |
1/2 teaspoon sugar |
Directions:
1. Dry fry in a skillet over low heat the rice for about 10 minutes, stirring from time to time, until the rice turns brown. Remove and grind to a powder in a blender. Set aside.
2. Dry fry the lemongrass, galangal, garlic and shallots in a skillet over low heat for 5-7 minutes, until fragrant and golden brown. Remove from the heat and set aside to cool. Grind in a blender until a fine paste.
3. Combine the dressing ingredients in a small bowl and mix well.
4. Heat the oil in a wok or skillet over medium heat and stir fry the pork and lemongrass paste for 5-7 minutes, until pork is fully cooked. Remove from the heat.
5. In a large bowl, toss the cooked pork mixture with the other non-dressing ingredients (rice powder included) until thoroughly combined then mix with the Dressing mixture until thoroughly combined. Transfer to a serving platter and serve with raw vegetables and cooked rice, as desired.
|
|