Larb (laab)

Laab or Larb (Thai Minced Pork Salad)

Serves 2–4

I find this recipe from Savuer's Oct. 2012 issue to be absolutely cravable! (And, it's not bad for you either.) I made it into lettuce wraps, as I thought that added a refreshing touch, counterpoint to the heat, and a handy way to eat the deliciousness. Dial down the heat if you'd like.

1⁄3 cup canola oil

3 tbsp. mashed garlic

4 red Thai chiles, stemmed and minced

10 oz. ground pork

1 tsp. crushed red chile flakes

1 tsp. Chinese five-spice powder

1 tsp. freshly grated nutmeg

1 tsp. kosher salt

1⁄4 tsp. ground black pepper

1⁄4 tsp. ground coriander

1⁄4 tsp. ground cardamom

2 tbsp. minced mint, plus more to garnish

1 tbsp. minced scallions, plus more to garnish

1 tbsp. minced cilantro, plus more to garnish

2 tsp. fish sauce

Thinly sliced kaffir lime leaves, lemongrass, shallots, cucumbers, and cherry tomatoes to garnish

Butter lettuce leaves for wrappers

1. Heat oil in a 12" skillet over medium heat. Add garlic and chiles, and cook, stirring, until fragrant, about 2 minutes. Add pork, chile flakes, five-spice, nutmeg, salt, pepper, coriander, and cardamom, and cook, stirring, until pork is browned, about 2 minutes. Stir in mint, scallions, cilantro, and fish sauce, and cook until pork is done, about 4 minutes.

2. Transfer to a large serving bowl, and top with scallions, cilantro, kaffir leaves, lemongrass, shallots, mint, cilantro, cucumbers, and tomatoes. Serve at room temperature. Wrap in lettuce leaves.