Laab Khua (Dry Curry Pork)

Ingredients

• ¼ cup jasmine rice
• 1 lb ground pork
• 3 tbsp fresh lime juice
• 2 tbsp low-sodium fish sauce
• 2 whole Thai bird's eye chilies, fresh
• 4 whole garlic cloves
• 2 medium shallots
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• 3 whole scallions
• 2 tbsp extra-virgin olive oil or neutral oil

Instructions

1. 1

   Toast 0.25 cup of jasmine rice in a 10-inch dry skillet over medium heat. Shake the pan frequently so the rice toasts evenly without burning — you want it to turn golden and fragrant, about 4-5 minutes. You should smell a nutty, popcorn-like aroma when it's ready. Transfer to a spice grinder or mortar and pestle and grind into a coarse powder with some texture remaining — this is your rice powder (khaao khua).

2. 2

   Peel and mince 4 garlic cloves very finely. Peel 2 medium shallots and slice them into thin rings, then chop them into smaller pieces. Slice 2 fresh Thai bird's eye chilies into thin rounds, discarding the stem end — wear gloves if you have sensitive skin, as these are very hot.

3. 3

   Trim 3 scallions: slice the white and light green parts thinly (set aside for garnish), and chop the dark green tops separately. Strip the leaves from 0.5 cup fresh mint and 0.5 cup fresh cilantro, and loosely chop them — keep them separate.

4. 4

   Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat. Wait 1 minute until the oil shimmers and is just starting to smoke slightly — you want high heat to break down the pork and create a lightly caramelized texture.

5. 5

   Add 1 lb of ground pork to the hot oil, breaking it up with a wooden spoon or spatula as it hits the pan. Stir and chop constantly for the first 2-3 minutes to keep the pieces small and even — you're aiming for no large chunks. Continue cooking, stirring frequently, until the pork is cooked through and no longer pink, about 6-8 minutes total. The meat should look slightly browned but not deeply caramelized at this stage.

6. 6

   Add the minced garlic and chopped shallots to the pork. Stir constantly for 1 minute — the aromatics will sizzle and the kitchen will smell intensely fragrant. This step cooks out the raw edge of the garlic.

7. 7

   Add the sliced chilies and stir for 30 seconds. Pour in 2 tablespoons of fish sauce and the juice of 3 fresh limes (about 3 tablespoons). Stir everything together thoroughly — the mixture should smell sour, salty, and aromatic. Taste a small bite and adjust: if you want more heat, add a pinch more chili; if you want more sourness, squeeze in extra lime.

8. 8

   Sprinkle the toasted rice powder (about 2-3 tablespoons, depending on how coarse you ground it) over the pork mixture. Toss everything together for 30 seconds, mixing until the powder coats all the meat evenly and absorbs the liquid. The mixture should look dry, not wet — this is the signature texture of laab khua.

9. 9

   Remove the skillet from heat. Fold in the chopped fresh mint and cilantro leaves, stirring gently so they don't get crushed — you want visible herbs in every bite.

10. 10

    Transfer the laab to a serving plate or bowl. Scatter the reserved scallion whites and greens over the top as garnish. Serve warm or at room temperature with jasmine rice on the side and extra lime wedges for additional tartness if anyone wants it. Laab is traditionally eaten with sticky rice and fresh vegetables like cabbage wedges or cucumber slices for scooping.

Tools you’ll need

• 10-inch dry skillet
• spice grinder or mortar and pestle
• chef's knife
• cutting board
• 12-inch skillet
• wooden spoon or rubber spatula
• juicer

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