STREAMING NOW: The Delicious Miss Dahl

Laab Muu (Spicy Pork With Mint Leaves)

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is from observing the cook in a restaurant in Pattaya Beach, Thailand. I've added some optional items in case you can't get the original items where you live.”

Ingredients Nutrition


  1. Dry fry in a skillet over low heat the rice for about 10 minutes, stirring from time to time, until the rice turns brown. Remove and grind to a powder in a blender. Set aside.
  2. Dry fry the lemongrass, galangal, garlic and shallots in a skillet over low heat for 5-7 minutes, until fragrant and golden brown. Remove from the heat and set aside to cool. Grind in a blender until a fine paste.
  3. Combine the dressing ingredients in a small bowl and mix well.
  4. Heat the oil in a wok or skillet over medium heat and stir fry the pork and lemongrass paste for 5-7 minutes, until pork is fully cooked. Remove from the heat.
  5. In a large bowl, toss the cooked pork mixture with the other non-dressing ingredients (rice powder included) until thoroughly combined then mix with the Dressing mixture until thoroughly combined. Transfer to a serving platter and serve with raw vegetables and cooked rice, as desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a