Chiang Mai Style Pork Laab
Laab
A bold and aromatic take on Northern Thai laab, packed with fragrant herbs, crispy garnishes, and deep umami flavors.
Ingredients
Protein & Seasoning
- 1 lb ground pork or other protein of choice
- 1/2 lb pork liver optional
- 1 tbsp Thaimee Laab Chili Powder or to taste
- 1/4 cup vegetable oil
Aromatics & Herbs
- 4 units Makrut Lime leaves
- 4 cloves garlic mashed and chopped
- 1 unit smal shallot diced
- 1 sprig mint thinly chiffonade
- 2-3 units culantro leaves thinly chiffonade
- 1 sprig Vietnamese mint thinly chiffonade
- 1 sprig cilantro
- 1 sprig scallion
Crispy Garnish
- 1/4 cup vegetable oil
- Dried Chilies to taste
Instructions
Prep the Pork
- In a large bowl, mix ground pork and liver (if using) with Thaimee Laab chili powder. Stir until well combined. Set aside.
Make the Crispy Garnishes
- Heat vegetable oil in a pan over medium-low heat.
- Fry dried chilies until darkened (about 1 minute). Remove with a strainer and drain on paper towels.
- Fry Makrut lime leaves the same way and set aside.
- Reduce heat to low, then fry half the garlic and shallots until golden and fragrant (about 3 minutes). Be careful not to burn them. Remove and drain.
Cook the Laab
- Discard about half the oil, then increase heat to medium-high.
- Sauté the remaining garlic, shallots, and lemongrass until fragrant (about 1 minute).
- Add seasoned pork and liver, cooking for 4-5 minutes until fully cooked.
- Stir in mint, culantro, and Vietnamese mint. Season with fish sauce. If the mixture looks dry, add 1-2 tbsp of water or stock.
Serve & Enjoy
- Transfer Laab to a platter and top with crispy chilies, Makrut lime leaves, garlic, shallots, cilantro, and scallions. Serve with sticky rice and fresh vegetables.
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