Pork Laab with Crispy Ground Rice | PC.ca

Pork Laab with Crispy Ground Rice

butter lettuce taco filled with pork laab and crispy ground rice.  mixed in with some cut cherry tomatoes and green beans

PC Black Label Chinese 5-Spice Blend

Pork Laab with Crispy Ground Rice

Laab (also known as larb) is a traditional Southeast Asian composed salad made with spicy-sour grou...

Laab (also known as larb) is a traditional Southeast Asian composed salad made with spicy-sour ground pork and handfuls of crisp veggies and fragrant herbs. Serve over steamed Jasmine rice, or pile everything in the lettuce cups for a fresh alternative to tacos.

  • Level: Easy
  • Preparation: 25 mins
  • Ready in: 40 mins
  • Serves: 6
  • Dish Type: Thai
  • Season: Summer
  • Course: Main
  • Main Ingredient: Lean Ground Pork
  • Calories

    280 cal

  • Total Fat

    18 g

  • Saturated Fat

    5 g

  • Sodium

    500 mg

  • Total Carbohydrate

    13 g

  • Dietary Fiber

    2 g

  • Sugars

    6 g

  • Protein

    17 g

Pork Laab with Crispy Ground Rice

butter lettuce taco filled with pork laab and crispy ground rice.  mixed in with some cut cherry tomatoes and green beans

PC Black Label Chinese 5-Spice Blend

  • Calories

    280 cal

  • Total Fat

    18 g

  • Saturated Fat

    5 g

  • Sodium

    500 mg

  • Total Carbohydrate

    13 g

  • Dietary Fiber

    2 g

  • Sugars

    6 g

  • Protein

    17 g

How to make

Ingredients

  • 1 tbsp (15 mL)

    PC®Jasmine Rice
  • 1 lb (450 g)

    Lean ground pork
  • 2

    Thai bird's-eye peppers, seeded and minced
  • 1 tsp (5 mL)

    PC®Black Label Chinese 5-spice spice blend
  • 1/2 tsp (2 mL)

    Granulated sugar
  • 1/2 cup (125 mL)

    PCᴹᴰ Black Label Sambal Matah Sweet Chili Condiment
  • 4 tsp (20 mL)

    Fish sauce
  • 1 tbsp (15 mL)

    Fresh lime juice
  • 6

    Green onions, thinly sliced
  • 1/2 lb (225 g)

    Green beans, trimmed and halved crosswise
  • 12

    Boston lettuce
  • Half

    English cucumber, thinly sliced
  • 1 cup (250 mL)

    Cherry or grape tomatoes, halved
  • 1/4 cup (50 mL)

    Each fresh basil, fresh cilantro and fresh mint leaves

How to make

  • Step 1

    Heat large nonstick skillet over medium heat. Add rice; cook, stirring often, until golden brown, 8 to 9 minutes. Transfer to mini food processor or clean coffee grinder; pulse into powder. Set aside.

  • Step 2

    Wipe out skillet; heat over medium heat. Add pork, Thai peppers, five-spice blend and sugar; cook, breaking up pork with spoon and stirring often, until pork is no longer pink, about 8 minutes. Add sambal matah, fish sauce and lime juice; cook, stirring often, until no liquid remains, 5 to 6 minutes. Stir in two-thirds of the green onions. Remove from heat.

  • Step 3

    Meanwhile, bring saucepan of water to a boil. Add beans; cook until tender-crisp, about 1 minute. Drain and rinse under cold water until chilled. Set aside.

  • Step 4

    Arrange pork mixture, beans, lettuce, cucumber, tomatoes, basil, cilantro and mint in separate mounds on large serving platter. Sprinkle rice and remaining green onions over pork mixture.

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