Laab Moo Lao (Lao Minced Pork Salad)
Since laab is the national dish of Laos, laab moo, a popular variation, is made with pork meat, pork belly, and essential Lao ingredients such as galangal, kaffir lime leaves, and roasted sticky rice powder. Like most types of laab, every part of the animal is used in the dish. For traditional pork laab, you will also find pork liver and skin included. Laab is typically enjoyed with sticky rice, fresh greens, and a soup made from the bones of the protein used.
- Prep time
- 15 min
- Cook time
- 36 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.13 lbs pork leg meat
- 8 oz pork skin, thinly sliced
- Pinch of salt
- Pinch of MSG
- ½ cup hot water
- 2 tbsp padaek (unfiltered fish sauce)
- 1 tsp ground dried bird's eye chili pepper
- 1 tbsp minced galangal
- ½ tbsp finely chopped kaffir lime leaves
- 2 tbsp Lao spices laab seasoning
- 2 tbsp lime juice
- 1 cup thinly sliced green onions
- 1 cup roughly chopped cilantro (soft stems and leaves)
- 1 cup roughly chopped Vietnamese coriander leaves
- Garnish: cucumber, lettuce, fresh bird's eye chili peppers
Instructions
- 1
Separate the skin from the meat. Cut the skin into 1-inch thin slices. Heat a small pan over medium-high heat and cook the skin until lightly golden. Strain the oil and set the crispy skin aside.
- 2
Cut the meat into 3-inch thick slices and lightly season with salt and MSG. Bake at 400°F for 30 minutes, flipping halfway through. Place the meat under the broiler for 6 minutes, flipping halfway to achieve a slight char. Let it cool, then cut into small, thin slices and roughly chop.
- 3
In a large bowl, combine the chopped meat, crispy pork skin, and hot water. Mix well.
- 4
Season with padaek, dried chili pepper, galangal, kaffir lime leaves, and Lao spices laab seasoning. Mix thoroughly.
- 5
Add lime juice, green onions, cilantro, and Vietnamese coriander. Gently mix.
- 6
Serve with sticky rice, cucumber, lettuce, and fresh bird's eye chili peppers.