Laotian / Thai (Isan) · dinner
Laap Moo (Pork Larb) A bright, savory-sour Lao and Isan pork salad built from minced pork, fish sauce, lime, chili and fresh herbs, finished with toasted sticky rice powder for its signature nutty crunch. Serve it immediately with sticky rice and crisp vegetables.
total 25 min
prep 15 min
cook 10 min
servings 4 Keep this recipe Add a copy of Laap Moo (Pork Larb) to your Saucepan library.
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Back to 4 servings 1 lb ground pork, coarsely ground if you can find it; a little fat is ideal 2 tbsp water, for cooking the pork 2 tbsp fish sauce, plus more to taste 2 tbsp fresh lime juice, from about 1 lime, plus more to taste 2 tsp sugar, or palm sugar; optional, to balance 1 tsp Thai chili flakes, to 1 tbsp, to taste 3 small shallots, thinly sliced; red onion works in a pinch 2 tbsp toasted rice powder (khao khua), homemade or store-bought 4 stalks green onions, thinly sliced 0.5 cup fresh cilantro, coarsely chopped; culantro (sawtooth coriander) preferred if available 1 cup fresh mint leaves, larger leaves torn
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1 Step 1: Pour 2 to 3 tablespoons of raw sticky rice into a dry skillet set over medium-low heat. Stir without stopping for 10 to 15 minutes, until the grains turn a deep golden color and smell nutty. Let the rice cool, then pound or grind it in a mortar or spice grinder into a coarse, sandy powder.2 Step 2: Put the ground pork and 2 tablespoons of water into a pot or skillet over medium heat. Use a spoon to break the meat into small crumbles, stirring as it cooks, for about 3 to 5 minutes. The pork is done when no pink remains and an instant-read thermometer registers 160°F (71°C) in the thickest part. Pour off any extra liquid and fat.3 Step 3: Take the pot off the heat and let the pork rest for about a minute. Mix in the fish sauce, lime juice, sugar, and chili flakes, stirring until the sugar has dissolved.4 Step 4: Add the sliced shallots and green onions, then the toasted rice powder. Toss everything together so the seasoning coats the meat evenly.5 Step 5: Taste the laap and add more fish sauce, lime juice, or chili flakes until the balance of sour, salty, and spicy suits you. Stir in the cilantro and mint right before serving to keep them fresh and vibrant.6 Step 6: Serve right away, either warm or at room temperature, alongside sticky rice and raw vegetables.getsaucepan.com/r/24b97cb1-2557-5f3f-b8c9-16c6ec10ac22
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