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.
My Private Note
Units: US | Metric
- 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
- 1Dry 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.
- 2Dry 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.
- 3Combine the dressing ingredients in a small bowl and mix well.
- 4Heat 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.
- 5In 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