This Content is Locked
Join Today to unlock the content!
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.
Add your own recipe notes
You must be a member to use this feature
- 250 g pork meat (เนื้อหมู)
- 1/2 cup fresh pork blood (เลือดหมูสด)
- 1/3 cup pork skin (หนังหมู) cooked and sliced thinly
To prepare the pork offal:
- 1/4 cup pork liver (ตับหมู) optional
- 1/4 cup pork chitterlings (intestines) (ไส้อ่อน) optional
- 1 stalk lemongrass (ตะไคร้)
- 3 cups water (น้ำเปล่า)
- 4 pieces dried Thai bird’s eye chili (phrik kee noo) (พริกขี้หนููแห้ง) roasted to 40% char
- 1/4 teaspoon rock salt (เกลือสินเธาว์)
- 1/2 tablespoon coriander seeds (malet phak chee) (เมล็ดผักชี) (S2) malet phak chee (เมล็ดผักชี), roasted and grounded
- 5 pieces shallots (หอมแดง) roasted
- 10 cloves Thai garlic (กระเทียมไทย) roasted
- 4 slices galangal (ข่า)
- 1 tablespoon Northern laap seasoning mix (naam phrik laap) (น้ำพริกลาบ)
- 1 teaspoon Northern laap spices mix (ชุดเครื่องเทศสำหรับลาบเหนือ)
- 1 teaspoon makwen (มะแขว่น) (Zanthozylum limonella Alston)
- 1 tablespoon sawtooth coriander (ผักชีฝรั่ง) roughly chopped
- 1 tablespoon coriander leaves (ใบผักชี) roughly chopped
- 1 tablespoon Vietnamese coriander (ผักไผ่) roughly chopped
- 1 tablespoon spring onion (ต้นหอม) thinly sliced
For the crispy ingredients (เครื่องหมี่; khreuuang mee):
- 2 tablespoons crispy fried Thai garlic (กระเทียมไทยเจียว)
- 2 tablespoons crispy pork rinds (แคบหมู)
- 2 tablespoons pork fat cracklings (กากหมู)
- Northern laap seasoning mix (naam phrik laap) (น้ำพริกลาบ) as needed
- Northern laap spices mix (ชุดเครื่องเทศสำหรับลาบเหนือ) as needed
- makwen (มะแขว่น) (Zanthozylum limonella Alston) as needed
- fish sauce (น้ำปลา) or
- makwen-infused fish sauce (มะแขว่นดองน้ำปลา) as needed
- Herbs for laap ผักกับลาบ ; phak gap laap
Prepare the pork meat:
- 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.
Get Access – Join Thaifoodmaster Today
Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.
Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.
Gain access to NEW MONTHLY masterclasses as they become available.
1-1 support from Hanuman to help you achieve your professional Thai culinary goals
The opportunity to join a monthly live two-hour videoconference where I can answer your questions.
one year access for the price of 3 days in-person training.
You will get everything you need to:
When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
Master your Thai cooking skills and expand your repertoire.