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

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