Subj : Salad Bar - 14
To   : All
From : Dave Drum
Date : Tue Oct 07 2025 02:54:23

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Laab
 Categories: Pork, Vegetables, Rice, Chilies, Herbs
      Yield: 3 servings
 
      3 tb Uncooked jasmine rice
      1 lb Ground pork
      1 sm Shallot; thin sliced
      4 tb Lime juice
      2 tb Fish sauce
  1 1/2 ts Ground red chilies; to
           - taste
    1/4 c  Packed cilantro leaves &
           - stems; chopped
      2    Scallions; thin sliced
    1/4 c  Packed fresh mint leaves;
           - roughly torn, more for
           - serving

MMMMM--------------------------TO SERVE-------------------------------
           Raw green cabbage wedges
           Long beans
           Cucumber slices
           Lettuce leaves
 
  In a small, dry skillet, toast the rice on medium for 10
  minutes until browned and fragrant, shaking or stirring
  often. Cool completely. Grind in a mortar and pestle or
  spice grinder until a coarse powder, like cornmeal.
  
  In a medium saucepan, combine the pork and 1 tablespoon
  water. Cook on medium 5 minutes, until pork is cooked
  through but not browned, breaking up into small bits and
  stirring often. Remove from heat.
  
  To the pork, add the shallot, lime juice, fish sauce and
  chile. Stir to combine. Add the cilantro and scallions.
  
  Just before serving, stir in half of the toasted ground
  rice. Taste and add remaining rice for more crunch, if
  desired. Fold in the mint. Transfer to a serving dish.
  Garnish with more mint, if desired. Serve with cabbage
  wedges, long beans, cucumbers and lettuce leaves.
  
  By: Sherry Rujikarn
  
  Yield: 4 servings as part of a larger Thai meal,
  : 2 servings as a main course
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Don't spend a penny when a ha'penny will do." -- Old British Maxim
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