epicurious
Laab Moo
Like the laab moo found in Thai markets, the secret to this pork laab is thinly sliced pork liver combined with the ground pork.
👥 4 Servings👤 Hong Thaimee📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
📝 Preparation Steps
1
Laab Chile
2
Toast dried red Thai chiles, whole black peppercorns, coriander seeds, star anise, Sichuan peppercorns, whole cloves, broken cinnamon sticks, dried dee plee peppers, whole nutmeg, and cardamom pods in a medium sauté pan over medium-low heat until aromatic, 2 to ⏱️ 3 minutes. Transfer to a mortar and pestle and let cool completely. Add the salt and pound with a pestle into a fine powder. (If you don’t have a mortar and pestle, you can use a spice grinder.) This makes about ½ cup laab chile, which will keep in an airtight container for up to 1 month.
dried red Thai chiles, or to taste4cinnamon sticks, broken into pieces2whole nutmeg1
3
Laab moo
4
In a large bowl, combine the ground pork and liver with the laab chile until just mixed. Set aside.
ground pork1 pound. pork liver, thinly sliced (optional; if not using add 5 oz. additional ground pork)5 oz
5
In a wide sauté pan, heat ¼ cup of the oil over low heat. Add the garlic and cook slowly until golden and fragrant, watching carefully so it doesn’t burn, about ⏱️ 3 minutes. Transfer the crispy garlic and oil to a small bowl and set aside.
6
Add the remaining ¼ cup oil to the pan, add the chiles, and cook until darkened in color, about ⏱️ 2 minutes. Transfer the crispy chiles and oil to a second small bowl and set aside.
7
In the same pan over medium-high heat, sauté the pork mixture just until no longer pink, about ⏱️ 3 minutes. Add 1 tablespoon of the fried garlic along with the lemongrass and makrut lime leaves and cook until fragrant, about ⏱️ 1 minute. Stir in the two kinds of mint, the culantro, scallions, and cilantro and cook, stirring, for another ⏱️ 2 minutes, until fragrant. Off the heat, season with fish sauce to taste.
ground pork1 pound. pork liver, thinly sliced (optional; if not using add 5 oz. additional ground pork)5 ozmakrut lime leaves, cut into thin chiffonade5For garnish: thinly sliced makrut lime leaves, thinly sliced lemongrass and shallots, crispy pork rinds, chopped cilantro, chopped scallions, cucumber slices, cherry tomatoes, long beans, cabbage leaves
8
Transfer to a platter and garnish with makrut lime leaves, lemongrass, shallots, crispy pork rinds, the remaining fried garlic, the fried chiles, chopped cilantro, and scallions. Serve with cucumber and cherry tomatoes.
makrut lime leaves, cut into thin chiffonade5For garnish: thinly sliced makrut lime leaves, thinly sliced lemongrass and shallots, crispy pork rinds, chopped cilantro, chopped scallions, cucumber slices, cherry tomatoes, long beans, cabbage leavesground pork1 pound. pork liver, thinly sliced (optional; if not using add 5 oz. additional ground pork)5 oz
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