Laab Muu (Spicy Pork With Mint Leaves)
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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DIRECTIONS
- 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.
- 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.
- Combine the dressing ingredients in a small bowl and mix well.
- 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.
- 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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