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Recipe courtesy of Saeng Douangdara
Recipe courtesy of Saeng Douangdara
Watch how to make this recipe.
Pork Laab
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- Level: Intermediate
- Total: 1 hr 15 min (includes cooling time)
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 608
- Total Fat
- 29 g
- Saturated Fat
- 10 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 49 g
- Cholesterol
- 141 mg
- Sodium
- 838 mg
Laab is considered the national dish of Laos, with dozens of variations found throughout the country including this pork version, one of my favorites. Traditionally, laab reflects the Lao practice of respecting the whole animal, using different cuts and parts so that nothing goes to waste. It is a dish eaten during important moments in life like weddings, welcoming gatherings, festivals and other occasions bringing people together. For my version, I keep things simple with pork loin and pork skin, which adds a satisfying contrast in texture. The pork is tossed with fragrant aromatics and fresh herbs, then finished with toasted sticky rice powder, which gives laab its signature nutty aroma and texture.
- Level: Intermediate
- Total: 1 hr 15 min (includes cooling time)
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 608
- Total Fat
- 29 g
- Saturated Fat
- 10 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 49 g
- Cholesterol
- 141 mg
- Sodium
- 838 mg
Ingredients
Pork:
Sticky Rice Powder:
Laab:
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Directions
- For the pork: Preheat the oven to 400 degrees F.
- Cut the pork loin into 3-inch-wide pieces and season with the salt and MSG. Bake, turning over halfway through, about 30 minutes. Turn on the broiler and cook, turning over halfway through, until the pork develops a slight char, 3 to 4 minutes. Let cool, then cut into small, thin slices and coarsely chop.
- For the sticky rice powder: Meanwhile, heat a cast-iron skillet over high heat until a drop of water sizzles when it hits the pan. This process can get very smoky, so I recommend making it outside or in a well-ventilated area. Add the sticky rice and toast, stirring frequently and adjusting the heat as needed to prevent burning, until evenly toasted and a deep golden to dark brown, about 8 minutes. Transfer the toasted rice to a plate and let cool completely. Once cooled, grind it into a powder using a mortar and pestle or spice grinder. Store the sticky rice powder in a resealable plastic bag. Use what you need for the recipe and store the remaining powder in the freezer.
- For the laab: Add the chopped pork, pork skin, chile, galangal, lime leaves, padaek, fish sauce, lime juice and 2 tablespoons of the sticky rice powder to a large bowl and mix until evenly combined. Add the cilantro, mint, scallions and shallots and gently toss to combine.
- To serve: Transfer the laab to a large serving plate and garnish with mint leaves. Serve with pork rinds, romaine lettuce, sliced cucumbers and sticky rice on the side.
