Main Course

Ingredients

Pork Lapp
  • jasmine rice, 1/4, cup,,/organic-jasmine-rice
  • grapeseed oil, 1, tablespoon,,/la-tourangelle-grapeseed-oil
  • ground pork, 6, ounces,,
  • soy sauce, 1, tablespoon,,/yugeta-organic-japanese-soy-sauce-10-oz
  • lemongrass paste, 2, teaspoons,,/angkor-cambodian-lemongrass-paste
  • garlic, 1, tablespoon, minced,, 
  • medium onion, 1, sliced,,
  • ground galangal, 1, teaspoon,,/products/ground-galangal
  • black pepper, 1, teaspoon, cracked,/medium-grain-black-pepper
  • chili powder, 1, teaspoon,,/ground-birds-eye-chiles
  • banana flower, 1, handful, chopped,
  • lime juice, 1, tablespoon,,
  • cilantro, 1, handful, chopped,
  • bean sprouts, 2/3, cup,,
  • green beans, 1/2, cup, sliced into 1/4 inch pieces,

 

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Pork Laap

Pork Lapp is native to Northern Lao and similar to som tum, another minced meat dish popular all over the country. There are many variations of laap, prepared with ground chicken, buffalo or pork and flavored with fish sauce, chillies and fresh herbs and sometimes served raw as a ceviche. The toasted rice powder adds a subtle crunch and depth of flavor. 

Written By Selah Kendall | Feb 17, 2021

Ingredients

Pork Lapp
  • jasmine rice, 1/4, cup,,/organic-jasmine-rice
  • grapeseed oil, 1, tablespoon,,/la-tourangelle-grapeseed-oil
  • ground pork, 6, ounces,,
  • soy sauce, 1, tablespoon,,/yugeta-organic-japanese-soy-sauce-10-oz
  • lemongrass paste, 2, teaspoons,,/angkor-cambodian-lemongrass-paste
  • garlic, 1, tablespoon, minced,, 
  • medium onion, 1, sliced,,
  • ground galangal, 1, teaspoon,,/products/ground-galangal
  • black pepper, 1, teaspoon, cracked,/medium-grain-black-pepper
  • chili powder, 1, teaspoon,,/ground-birds-eye-chiles
  • banana flower, 1, handful, chopped,
  • lime juice, 1, tablespoon,,
  • cilantro, 1, handful, chopped,
  • bean sprouts, 2/3, cup,,
  • green beans, 1/2, cup, sliced into 1/4 inch pieces,

 

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  1. Add the uncooked rice to a frying pan over medium heat . Regularly shake or stir the rice until it is evenly golden brown, about 5–10 minutes.
  2. When the rice is golden, remove from heat and let it cool for a few minutes. Use a spice grinder, food processor or mortar and pestle to grind the rice into a powder-like substance. Set aside.
  3. Heat oil in a large pan over medium-high heat. Add the ground pork and season with salt, soy sauce and add the lemongrass paste. Sautée, breaking up the pork for 5-6 minutes until there are no more pink bits and the pork is cooked through.
  4. Turn off the heat and add the remaining ingredients, toss until the pork is evenly incorporated.
  5. Transfer pork into a serving dish, serve with rice, a fried egg, and sliced cucumbers.