Pork Larb (Laab)
- 1 tablespoon uncooked rice, (see notes after the recipe)
- 1 tablespoon cooking oil
- 200 grams pork shoulder, (or other tender pork cut), minced
- 1 teaspoon grated ginger, (with the juice)
- 1 stalk lemongrass, finely chopped
- 1 ½ tablespoons fish sauce, or to taste
- ½ cup pork broth
- 200 grams pork liver, minced
- ⅓ cup chopped mint
- ⅓ cup chopped cilantro
- ⅓ cup chopped scallions
- ⅓ cup chopped onion
- 2 bird’s eye chilies, finely sliced
- 1 teaspoon palm sugar, dissolved in 2 tablespoons fresh lime juice
- In an oil-free pan, toast the rice over high heat until browned.
- Grind the toasted rice (with a mortar and pestle, or a mini food processor).
- Heat the cooking oil in a wok.
- Add the minced pork and stir fry just until the meat is no longer pink.
- Add the ginger and lemongrass, and a tablespoon of fish sauce.
- Sprinkle in the toasted rice. Cook, stirring often, until the meat has soaked up the fish sauce.
- Pour in the broth. Bring to the boil, cover and simmer for about 10 minutes (that’s all the time that minced pork needs to cook).
- Add the liver to the wok. Season with the rest of the fish sauce.
- Turn up the heat to medium and continue cooking just until the liver is done and the mixture is almost dry.
- Cool the meat (see notes after the recipe) and assemble the rest of the ingredients.
- Toss in the mint, cilantro, scallions, onion and chilies.
- Drizzle in the lime juice and sugar mixture.
- Toss briefly but thoroughly.
- Optionally, top with fried shallots before serving.
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