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Ingredients and seasonings required in make

1. Prepare 500 g mince pork
2. Take 1 tablespoons vegetable oil (or any oil for cooking the mince pork)
3. Prepare 1 large red onion, thinly sliced
4. Use 10 red or mixed colour plum tomatoes, cut in half
5. Prepare 1/4 cup mint leaves, roughly chopped
6. Take Half a cucumber, peeled and thinly sliced, (optional)
7. Use 1-2 tablespoons toasted rice or white sesame seeds, (not toasted) for garnish
8. Prepare For the sauce:
9. Prepare 7-8 fresh chillis, thinly sliced
10. Prepare 2 tablespoons Thai fish sauce (Nam Pla)
11. Prepare Juice of 1 lemon or lime (depending on preference)
12. Prepare 1 tablespoon palm sugar (or any sugar)
13. Prepare 1/3 cup water (room temperature)
14. Prepare For serving:
15. Use 2 baby gem lettuce (each leaf separated)
16. Take 3-4 slices lime or lemon wedges (for serving)

Some adjustments made by Samart Srijumnong. The picture to the left is Laab Moo at a the Lek restaurant in Koh Samui, Thailand. Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion, shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl.

How to make Thai minced pork salad (larb moo ลาบหมู):

1. Peel the red onion and finely slice. Cut the tomatoes in half. Peel the cucumber (optional), cut into quarters and then thinly slice. Place all of the chopped ingredients in a large mixing bowl, cover with cling film and set aside.
2. On a medium heat, add the oil to the wok and wait for it to heat up. Add the ground mince pork and fry for a few minutes until it changes colour. Stir occasionally to prevent it from burning and sticking. Once the meat is cooked, turn off the heat and set aside to cool down.
3. Thinly slice the chillis, place in a pestle & mortar, gently crush (this ensures that the spiciness of the chilli infuses with the rest of the ingredients). Add the fish sauce, lemon or lime juice, palm sugar and water to the mortar. Mix well together and taste (adjust to taste, if too sweet add more fish sauce or if too salty, add more palm sugar). Sauce should have balance of sweet, sour and hot. Transfer to a bowl and set aside. Wash the mortar as it will be used later again for the rice.
4. In a small pan, place the uncooked rice and gently toast it on very low heat for a few minutes. Stir occasionally until lightly golden brown. Turn off the heat as soon as the colour changes to avoid it tasting burnt. Place in mortar to let it cool down.
5. Place washed baby gem lettuce in a colander and drain off all of the excess water. On a large plate or bowl, separate each of the baby gem lettuce leaves. Roughly crush the cooled down rice in the mortar and set aside.
6. In a large mixing bowl, add the cooled down mince pork to the chopped vegetables and the sauce and mix well to coat all of the ingredients. At this stage, give it a sample taste to make sure the flavours are still balanced. Depending on if it is too sour or sweet, amend as in step 3.
7. Add the toasted rice (if not using rice, add the sesame seeds). Finally, chop the mint leaves roughly and add to the mixing bowl. Give it a final good mix. Transfer the larb salad to large serving bowl and place the baby gem lettuce behind the salad or in a separate bowl.
8. Serve with lime or lemon wedges. Larb salad is traditionally eaten with a glutinous sticky rice on the side, or alternatively a bowl of steamed rice.
9. Done and ready to serve!

Save some toasted rice to sprinkle on top for garnish. It should be a little bit hot. Today i want to cook A Spicy Minced Pork Salad with you. Heute möchte ich mit euch einen würzigen Schweinehackfleischsalat kochen. It is generally accepted that Larb Moo, or Spicy Pork Salad, originates from the Northeastern Region of Thailand known as Isaan.

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