LAAP MUU: LAO SHREDDED PORK SALAD
Ingredients
- 1 pound minced pork (or any other minced meat will work too)
- ¼ cup water
- 1 lime, juiced
- 1 tablespoon fish sauce
- 1 tablespoon uncooked short-grain rice (alternatively, you can use store-bought toasted rice powder)
- 2 tablespoons galangal powder
- 1 3-inch stalk of lemongrass, outer peel removed and the rest washed then minced
- ½ large shallot, sliced thinly
- 1 handful fresh cilantro, chopped
Kheuang Laap
- 2 small Thai or Indian (bulb-sized) eggplants
- 1 full head of garlic, unpeeled but the top cut off
- 1 large shallot, with the top cut off
- 3 dried chile arbol peppers, soaked in water and reanimated
Garnishes or Final Additions (All Optional and As You Like)
- 1 handful fresh mint, chopped
- 1 red chili pepper, deseeded and sliced
- ½ shallot, sliced thinly
- Salt and pepper to taste
How to Make
Stage 1 - Prepare Kheuang Laap and Toasted Rice Powder
- Before preparing the actual laap muu, start by roasting and charring all your ingredients for the kheuang laap. You can either do this by grilling over a medium-intensity flame, or by roasting in a 400 degree Fahrenheit oven for ~20 minutes
- While these ingredients are roasting, take a small pan over medium heat and add your uncooked rice. Stir around for 5-7 minutes as the rice starts to brown and roast
- Once the rice is well roasted, take off the heat and set aside and let it cool
- When the rice has cooled, run it through a coffee or spice grinder until you get a powdery consistency
- By this time, the kheuang laap ingredients are well charred and roasted. Take off the grill or out of oven, and combine all ingredients into a plastic bowl or mortar and pestle
- Grind your kheuang laap ingredients into a paste-like consistency, then set aside
Stage 2 - Cooking and Mincing Pork
- Take a wok or a large saucepan over medium-high heat
- Add your minced pork directly into the heated wok without any oil or other cooking fat. Use a ladle to begin breaking the minced meat up into smaller pieces. You want to keep doing this until everything is well minced
- About a minute into cooking your minced pork, add your water and continue to mince and cook your pork until there is no pink visible in the meat (roughly 3-5 more minutes)
- Once your pork is cooked and minced, take the wok off heat and let cool for 1 minute
Stage 3 - Compiling Ingredients into Laap Muu
- With your wok having cooled slightly, begin by adding your lime juice, fish sauce and kheuang laap paste, then stir well into the minced pork
- Next, add your toasted rice powder, minced lemongrass, and galangal powder into the wok and mix very well into the laap muu
- Finally, add pieces of fresh chopped cilantro and, again, mix very thoroughly
- Serve your laap muu one a bed of lettuce with any and all garnishes you'd like. Enjoy!
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