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    You are in: Home / Recipes / Laab Muu (Spicy Pork With Mint Leaves) Recipe
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    Laab Muu (Spicy Pork With Mint Leaves)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Member #610488's Note:

    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.

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    1. 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. 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. 3
      Combine the dressing ingredients in a small bowl and mix well.
    4. 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. 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.

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    Nutritional Facts for Laab Muu (Spicy Pork With Mint Leaves)

    Serving Size: 1 (117 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 334.9
    Calories from Fat 184
    Total Fat 20.5 g
    Saturated Fat 6.4 g
    Cholesterol 76.2 mg
    Sodium 768.2 mg
    Total Carbohydrate 13.3 g
    Dietary Fiber 0.6 g
    Sugars 1.2 g
    Protein 23.3 g

    The following items or measurements are not included:


    fresh galangal root

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