Thai Laap Moo
Spicy salad with minced pork according to Tuk’s original recipe
Thanks to Fischi’s new laap chopping board ,we made another laap last Friday. This time with pork according to Tuk’s recipe. Anne and I took a cooking course in
Bangkok with her in 2011 and I learned how to make Thai laap mhu (
Ingredients for three servings
- 700g rather lean pork (rib or shoulder)
- 1-2 tbsp
roasted rice powder (khao khua) - 4-5 shallots or 2 red onions
- 3-4 tbsp coarse chili powder
- lime juice of half a lime
- 4-5 tbsp fish sauce
- 30ml chicken broth
- 5 stems fresh mint
- 1 stem fresh coriander
- 12 Kaffir-Limettaleaves
- 8 Thai-Chilis
- 4 tbsp vegetable oil
Preparation
First roast the rice powder according to
Then remove the fatty parts from the pork, but keep them. Cut the pork into cubes and then use a cleaver to finely chop it until it has the consistency of tartar.
Place the chopped meat in a pan with a dash of vegetable oil and fry carefully, separating it with a wooden spoon so that it does not stick together.
When the meat is no longer pink, deglaze with lime juice, fish sauce and chicken stock. Simmer everything together at a low temperature until there is hardly any liquid left.
Meanwhile, heat the vegetable oil and the fatty pieces of meat in a second pan and fry the chillies and lime leaves in it until the leaves are crispy. Then transfer both to a plate and leave to cool.
Peel the shallots or onions and cut into rings. Pluck the coriander and mint leaves from the stalks.
When the liquid has almost boiled away, sprinkle the meat with chili powder and rice powder. Stir in the shallots or onions, mix everything well again and then divide between plates.
Top the portions on the plates with mint, coriander and the fried chillies and lime leaves and serve warm.
Aroy Mak Mak!
