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Spicy Pork with Mint Leaves
This is the well known Thai dish, Larb Moo from Taweesri Troxel, as printed in "What's Cookin: Academy of Our Lady of Guam Cookbook"

1 lb minced lean pork
1 Tbs tamarind juice
1/2 tsp ground coriander seeds
1 Tbs rice powder (wash rice, brown in pan without oil and pound until powder fine)
3 cloves garlic, chopped
3 shallots, chopped
1 tsp salt
1 Tbs fish sauce
2 Tbs lime juice
1 Tbs green onions, chopped
1 Tbs shallots, finely chopped
1/2 tsp chili powder
Sprigs of mint for garnish
Lettuce leaves for garnish

Mix the minced pork and tamarind juice, let stand for 15 minutes. Using aluminium foil, wrap garlic and first 3 shallots. Place on fire or under broiler until almost burned. Unwrap and pound.

Cook the minced pork over high heat for 5 minutes. Put in a mixing bowl, then add roasted garlic, shallots, salt, fish sauce, lime juice, coriander and rice powder. Blend throughly. Fold in green onions and shallots.

Line serving platter with lettuce leaves, mound pork in center, sprinkle with chili powder and garnish with mint sprigs.

Yield: 2 to 4 servings

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