Thai Pork Laab
Laab is a spicy, sweet, and tangy dish packed full of umami and bright herbs. It comes together so quickly. Think of it as a meat salad or a quick stir-fry. Try it in rolls with the cabbage and rice, or take bites of it between bites of rice and vegetables. Pair this dish with Our Story Sauvignon Blanc or Kronenbourg 1664 Blanc beer.Ingredients
Serves 4 to 6
2 tbsp (30 ml) raw jasmine rice
2 tsp (10 ml) red pepper chili flakes (or to taste)
1 lb (450 g) ground pork
2 tbsp (30 ml) water
2 green onions, thinly sliced
1 shallot, finely chopped
1 stalk lemongrass, thinly sliced
3 tbsp (45 ml) fish sauce, plus more if needed
1 tbsp (15 ml) granulated sugar
1 to 2 Thai (bird’s eye) chilies, thinly sliced (or to taste)
¼ cup (60 ml) roughly chopped fresh mint leaves
¼ cup (60 ml) roughly chopped fresh cilantro leaves
3 tbsp (45 ml) fresh lime juice
1 small cucumber, sliced, to serve
1 small cabbage, cut into 4 to 6 wedges, to serve
cooked jasmine rice, to serve
Instructions
- In a small frying pan over medium-high heat, toast raw rice until golden brown. Transfer to a spice grinder or small food processor and grind into a powder. Set aside.
- In same frying pan over medium-high heat, toast chili flakes until golden brown. Set aside.
- In a large frying pan or wok over medium-high heat, cook pork with water, stirring constantly to break it up. Cook until no pink remains, 3 to 5 minutes. Turn off heat.
- Add green onions, shallots, lemongrass, fish sauce, sugar, Thai chilies and toasted chili flakes. Stir to combine, then let cool for 5 minutes.
- Add mint, cilantro, lime juice and toasted rice powder. Mix well. Taste and adjust seasoning.
- Serve with cucumbers, cabbage and jasmine rice.