This laap dish offers a slightly different way to use the phrik laap seasoning mix. It is added to an aromatic paste made from roasted chilies, galangal, roasted shallots, and roasted garlic. The paste is enriched with coriander seeds, makwen and laap spices mix, which introduces the desired smoke and umami intensifying elements to the dish.
It is essential to roast-fry the meat until the pork is fully cooked and has absorbed a good amount of smoke. These smoky notes should unify the multiple smoke elements introduced to the dish from the dried spices, the phrik laap seasoning mix and the paste ingredients.
Seasoning should be tuned for saltiness, spiciness, numbness, and spice aroma intensity. There is no one set of ratios; you should consider each of these elements and season them individually to your taste using ground dried chilies, ground makwen, fish sauce or makwen-infused fish sauce, and laap spices mix.
Cooked pork skin and offal are cooked and sliced thinly, adding a textural element to the dish, which is served with crispy garlic, crunchy pork rinds and pork fat crackling.
Northern Thai-style roasted pork laap (ลาบหมูคั่ว ; laap muu khuaa)
This laap dish offers a slightly different way to use the phrik laap seasoning mix. It is added to an aromatic paste made from roasted chilies, galangal, roasted shallots, and roasted garlic. The paste is enriched with coriander seeds, makwen and laap spices mix, which introduces the desired smoke and umami intensifying elements to the dish.
On a cutting board and using a knife, mince the pork meat to a smooth consistency. Do not use a meat grinder or an electric food processor.
Gradually add fresh pork blood and continue mincing. Repeat until the meat becomes deep red in color and gooey. Set aside.
Prepare the pork skin and offal:
Slice the pork liver and intestines into thin slices. Cook the pork offal with lemongrass to deodorize. Strain, allow to cool, and slice into thin pieces.
Cook the pork skin and slice it thinly.
Prepare the paste:
Roast the chilies to 40% char.
Roast the shallots and garlic.
Roast the coriander seeds and makwen seeds.
In a mortar and pestle, pound together the roasted dried Thai bird’s eye chilies, salt, coriander seeds and makwen.
Add the galangal, the garlic and shallots, and continue to pound to a semi-fine paste.
Add phrik laap seasoning mix.
Add laap spices mix.
Pound all the ingredients to combine. Set aside.
Prepare the herbs:
Thinly slice the spring onion. Set aside.
Roughly chop the coriander leaves. Set aside.
Roughly chop the sawtooth coriander.
Roughly chop the Vietnamese coriander.
Combine the laap:
To a cold wok, add pork lard and turn the heat to medium-low.
Add the minced pork meat and roast-fry until is cooked. Good heat control is essential; as you roast-fry, use water to deglaze and prevent the pork from sticking to the wok. Continue until the pork is fully cooked and has absorbed a good amount of smoke.
Add phrik laap paste and continue to roast-fry until fragrant.
Taste and adjust the seasoning to your liking. Adjust the spiciness with ground dried chilies.
Adjust saltiness with either fish sauce or makwen-infused fish sauce.
Adjust the spice aroma with the laap spices mix.
Adjust numbness with makwen.
Add the pork skin and cooked offal.
Turn off the heat. Add the herbs and mix well. Keep some herbs for garnish.
Serve:
Garnish with crispy fried garlic, crispy pork rinds, pork fat cracklings and the herbs.
Serve alongside phak gap laap (ผักกับลาบ) – fresh herbs and vegetables.
Keyword laap (ลาบ)
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In the village environment, free-range chicken laap is made from a whole bird butchered and cooked on the spot. All the parts of the chicken are used, with nothing wasted or discarded. First, the meat is minced. Gradually, the still-warm chicken blood is added until the meat is saturated and becomes gooey and moist.
Duck laap, like other laap dishes, uses the whole duck, head to tail – including its meat, skin, internal organs, and bones. The recipe I provide below is modified for home-style cooking and uses duck parts; in the village environment, the duck is butchered and the bird is allowed to bleed completely, the blood is collected, and the bird is then cleaned and plucked.
Bitter buffalo laap with bile, cow’s gastric juice, and fresh blood. Buffalo meat is lean and often described as sweet.
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Gain access to NEW MONTHLY masterclasses as they become available.
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When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
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