Laab Moo (Spicy Thai Pork Salad)

Servings: 2

Ingredients:

• Ground Pork: 300g (mi-grade)
• Lime Juice: 60ml (2-3 limes)
• Fish Sauce: 15ml (1-2 tbsp)
• Sugar: 5g (1 tsp, optional)
• Toasted Rice Powder: 15g (1 tbsp)
• Bird’s Eye Chilies: 2-3 (adjust to taste)
• Lemongrass Tamarind Chili Paste: 1 tsp
• Fresh Mint: 10-15 leaves
• Cilantro: 15g (1/4 cup, for garnish)
• Shallots: 30g (2-3, sliced)
• Green Onions: 15g (optional)
• Lettuce or Cabbage Leaves: 2-4 (for serving)

Instructions:

1. Toast Rice:
   In a dry pan over medium heat, toast 1 tbsp rice for 3-4 minutes until golden. Cool and grind into a coarse powder.
2. Cook Pork:
   Heat a pan over medium-high, and a bit of water cook 300g ground pork well and ensuring there's no clumps (5-6 minutes). Drain fat and set aside to cool.
3. Make Dressing:
   In a bowl, mix 60ml lime juice, 15ml fish sauce, 5g sugar (optional), 2-3 chilies, and 1 tsp lemongrass tamarind paste.
4. Combine:
   Add cooked pork to the bowl with the dressing. Stir in 15g rice powder, mint, cilantro, shallots, and green onions (if using).
5. Serve:
   Serve Laab Moo on a plate with lettuce or cabbage leaves. Garnish with extra cilantro and mint.

Notes:

Toasted Rice Powder adds texture and a touch of smokiness.

Adjust spiciness by controlling the number of chilies and chili paste quantity.

Enjoy your Laab Moo!