Recipe adapted from Chef Surapol Sri-Aim's recipe. I had the privilege to attend a Thai cooking demonstration with Chef Surapol years ago....1990! Oh boy...that's a long time ;) It was an up close and personal demonstration because there were only 10 of us. My pamphlet had lots of notes and some sketches/drawings which made me wonder why in the world did i drew those things. If only we had smart phones or digital cameras back then, i'd definitely have photos of his plating to go w/ the recipe. But my handwritten notes and the memories would suffice, i still remember how good his dishes were.
I thought i lost that pamphlet, i found it tucked in between pages of another cookbook. Now that i found it, i will be making all the recipes. Also, making all his Thai recipes will for surely transport me back to Bangkok. Had good memories back then as well.
Larb Moo (Spicy Pork Salad) sometimes called Laab Moo
1/2 lb Pork Shoulder, minced (no fat) I used center cut boneless pork loin
2 T spring onions, chopped
5 sprigs of Cilantro
5 sprigs of Mint
5 sprigs of Thai basil
1 T Thai Chili powder (substitute with chili powder)*
2 medium sized shallots (substitute it with sweet onions)
2 T roasted sweet rice powder (i roasted/toasted my own rice powder)
1 1/2 T fish sauce
1 1/2 T sugar
2 T fresh lime juice
Mince pork then pan fry until cooked.Season with fish sauce, lime juice, chili powder and sugar.
Mix shallots, spring onions, cilantro, mint and basil leaves and the roasted rice powder together with the pork mixture.
Serve with green leaf lettuce or in my case i sometimes eat this w/ steamed white rice.
*PLEASE DON'T SUBSTITUE THE CHILI WITH SRIRACHA OTHERWISE IT'LL COMPROMISE THE TASTE. SRIRACHA HAS GARLIC WHICH IS NOT AN INGREDIENT FOR LARB.
***The guys used to have this as pulutan (A Filipino term for appetizer usually served w/ alcoholic beverages) with chilled San Miguel Beer ;)
I used center cut boneless pork loin.
Roughly chopped and minced in my good old processor.
Hey it still serves its purpose.
Fresh minced pork. I prefer grinding my own meat. But you could certainly buy ground meat if you don't have a grinder or a processor. Or minced it by hand, why not, i used to do it.
I love the smell and the nutty taste of roasted rice. Fresh is always better. Making toasted rice powder is a cinch. Not only will you be able to control the exact amount of what you will need, you will save money as well. Of course you can buy this at Asian stores but you have to buy a box or a pack of rice powder only to use a couple of tablespoons. And will end up throwing the rest away since you won't use it often.
Pre-heat your pan to medium low heat. Then add your rice, stir and shake often to achieve even toasting. Cook for at least 15 minutes making sure it wont burn.
I grind mine in a mortar
Grind them until pulverized. I love texture so i didn't really grind them to the powder stage.
Herbs used. I'd like to say that these are imperative to get the authentic taste.
Served with leaf lettuce, herbs and slices of lime.
Larb Moo craving...fixed!!! ;)