Northern Thai Spiced Minced Pork — Lap Meuang Moo
A Northern Lanna pork laap of minced pork stir-fried with the bitter Northern lap spice mix of dried chillies, cumin, coriander seed, makhwen, and star anise, finished with fresh herbs and offal richness, plated with sticky rice and raw vegetables.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast cumin seeds, coriander seeds, makhwen, star anise, cinnamon sticks, and cloves in a dry pan over medium heat 4–5 minutes until aromatic and darkened. Pound with dried chillies in a mortar to a fine spice powder off the heat. Crush 16 garlic cloves and halve 120g shallots.
Bloom
Heat 60ml oil in a wok over medium heat 1–2 minutes. Add crushed garlic and shallot halves, fry 2 minutes until softened and golden. Tip in the lap spice mix, stir 30 seconds until deeply fragrant.
Sear
Add 440g ground pork over medium-high heat, break up with a spatula 5–6 minutes until cooked through, opaque, and evenly coated in dark-spice oil with lightly browned surfaces.
Build
Add 120g thinly sliced pork liver over medium heat 2–3 minutes, tossing until just cooked through and tender. Kill the heat, stir in 40ml fish sauce off the heat 30 seconds until evenly seasoned.
Finish
Fold in 40g sawtooth coriander, 40g scallion, and 20g fresh mint leaves off the heat until evenly distributed and bright green, then divide the laap between 2 wide bowls, serving each alongside 150g sticky rice and 100g raw vegetable wedges.
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