TasteToronto | Favorites Thai BBQ's Pork Laap

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Favorites Thai BBQ's Pork Laap

Easy

Favorites Thai BBQ's Pork Laap

from Favorites Thai BBQ

Haan Palcu-Chang

Haan Palcu-Chang

Favorites Thai BBQ's Pork Laap

Yields:

3 Servings

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 5 mins

Method

Pork Laap 6 Steps

  • Step 1

    Put the glutinous rice in a dry pan and cook over medium heat until golden brown. Remove from heat and pound in a mortar and pestle until a fine powder. It should still have some crunch when eaten.

  • Step 2

    Finely slice green onions on the bias. Slice shallots in half and then cut as finely as possible. Set aside both ingredients.

  • Step 3

    Add pork to a sauce pan with 60-100ml of water. Heat over medium-high heat and break up pork, making sure it does not clump. Cook until pork is cooked through and water has almost fully evaporated.

  • Step 4

    Season the mixture with fish sauce, lime, ground Thai chilies and MSG. Adding each ingredient little by little until it is to your liking. This should taste salty and sour in equal measures and then spicy. It should be over-seasoned because you will be eating this with unseasoned vegetables and plain rice.

  • Step 5

    Stir in shallots and green onions, and spoon out into serving bowl

  • Step 6

    Sprinkle toasted rice on top. Garnish with dried Thai chilies and serve with white cabbage, mint sprigs and jasmine rice.

Tags:

Cooking At Home

Toronto Recipes

Favorites Thai BBQ

Pork Laap

Easy

Favorites Thai BBQ's Pork Laap

from Favorites Thai BBQ

Haan Palcu-Chang

Haan Palcu-Chang

Favorites Thai BBQ's Pork Laap

Yields:

3 Servings

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 5 mins

Ingredients

Pork Laap

  • 360g ground pork

  • 30g of Thai glutinous rice

  • 2 green onions

  • 2 Asian shallots 


  • 45-60g fish sauce (add little by little until it is to your liking)

  • 45-60g lime juice (add little by little until it is to your liking)

  • 2-3 pinches of MSG


  • 1g ground toasted dry Thai chilies

  • 
2 whole toasted dry Thai chilies

  • 3-4 Asian long beans

  • 1/8 of a white cabbage

  • 4-6 sprigs of mint

  • Cooked sticky rice or jasmine rice, for serving (optional)

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Method

Pork Laap 6 Steps

  • Step 1

    Put the glutinous rice in a dry pan and cook over medium heat until golden brown. Remove from heat and pound in a mortar and pestle until a fine powder. It should still have some crunch when eaten.

  • Step 2

    Finely slice green onions on the bias. Slice shallots in half and then cut as finely as possible. Set aside both ingredients.

  • Step 3

    Add pork to a sauce pan with 60-100ml of water. Heat over medium-high heat and break up pork, making sure it does not clump. Cook until pork is cooked through and water has almost fully evaporated.

  • Step 4

    Season the mixture with fish sauce, lime, ground Thai chilies and MSG. Adding each ingredient little by little until it is to your liking. This should taste salty and sour in equal measures and then spicy. It should be over-seasoned because you will be eating this with unseasoned vegetables and plain rice.

  • Step 5

    Stir in shallots and green onions, and spoon out into serving bowl

  • Step 6

    Sprinkle toasted rice on top. Garnish with dried Thai chilies and serve with white cabbage, mint sprigs and jasmine rice.

Tags:

Cooking At Home

Toronto Recipes

Favorites Thai BBQ

Pork Laap