MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork Laab
 Categories: Pork, Vegetables, Rice, Chilies, Herbs
      Yield: 2 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

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           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 corn meal.

  In a medium saucepan, combine the pork and 1 tb 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.

  Recipe by Sherry Rujikarn

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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