Laab Muu (Spicy Pork With Mint Leaves) Recipe

Name: Laab Muu (Spicy Pork With Mint Leaves)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Dressing; 4 tablespoons lime juice, freshly squeezed; 2 tablespoons nam pla; 1/2 teaspoon sugar

Servings: persons

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
Dressing
4 tablespoons lime juice, freshly squeezed
2 tablespoons nam pla
1/2 teaspoon sugar

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.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Laab Muu (Spicy Pork With Mint Leaves) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Laab Muu (Spicy Pork With Mint Leaves)

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