Northern Thai Laab

For the meat

• 200g pork liver

• 200g pig intestine

• 300g minced pork (20% fat, for flavour!)

• 2 spring onions

• 3 slices ginger

For cleaning the offal

• 2 tbsp cornflour

• 2 tsp salt

• 3 tbsp vinegar

For the spice paste

• 4 dried chillies, deseeded

• 3 Thai shallots, peeled & halved

• 2 cloves garlic, peeled

• Thumb-sized piece of galangal, sliced into matchsticks

• 1 tsp Sichuan peppercorns

• 1 Indian long pepper (or extra Sichuan pepper if unavailable)

Seasoning

• 1 tbsp fish sauce

• 1 tsp palm sugar

To serve

• Romaine lettuce leaves

• ½ cucumber, sliced 

Step 1: Clean the offal like a pro

Give your intestines a thorough clean. Rinse inside and out with plenty of water.

Rub with cornflour and salt to remove slime and excess fat. Bathe in vinegar to minimise that strong iron aroma. Repeat with the liver.

Step 2: Blanch & simmer

Bring a pot of water to the boil with spring onion and ginger.

Blanch the liver for just 1 minute. Drain and set aside (you’ll chop it later).

In the same water, simmer the intestines for about 1 hour until tender.

Step 3: Prep your spice paste

Dry toast the dried chillies until charred, then soak them briefly.

Toast shallots, garlic, and galangal until slightly blackened – smoky is good!

Toast the Sichuan peppercorns and long pepper.

Pound everything in a mortar & pestle into a rough, chunky paste.

Step 4: Cook the larb

• Heat a little oil in a wok over medium-high.

• Fry the spice paste for 30 seconds until fragrant.

• Add minced pork and stir-fry until cooked through and slightly caramelised.

• Add sliced liver and intestines.

• Season with fish sauce and palm sugar, giving it a final sizzle.

Step 5: Serve & tuck in

• Spoon the larb into a serving bowl.

• Serve alongside crisp romaine lettuce and patterned cucumber slices.

• The best way to eat? Wrap a little pork mix inside a lettuce leaf, add cucumber crunch, and bite!