Northern Thai Laab Salad

300g pork mince (20% fat)
150g pork liver
200g pork intestine
1 tablespoon vegetable oil
1 tablespoon fish sauce
1 teaspoon palm sugar

The Spice Paste

4 dried red chillies, deseeded
3 Thai shallots, halved
3 garlic cloves
25g galangal, sliced
1 teaspoon Sichuan peppercorns
1 teaspoon Indian long pepper (or extra Sichuan peppercorns)

To Serve

1 romaine lettuce
½ cucumber, sliced
Fresh vegetables of choice

PREPARATION

1. Clean the pork intestine by rinsing thoroughly, rubbing with cornflour and salt, then soaking in vinegar. Repeat the same process with the liver.
2. Bring a pan of water to the boil with spring onion and ginger, then blanch the liver for 1 minute before removing and setting aside.
3. Add the intestine to the same pan and simmer gently for 1 hour until tender. Drain and slice into thin rings.
4. Finely chop the blanched liver and set aside with the cooked intestine.

COOKING

1. Dry-toast the dried chillies until lightly charred, then soak them in warm water until softened.
2. Toast the shallots, garlic and galangal until charred and fragrant, then lightly toast the peppercorns and long pepper separately.
3. Grind the peppercorns into a coarse powder, then pound together with the chillies, shallots, garlic and galangal to form a rough paste.
4. Heat the oil in a wok over medium-high heat and fry the spice paste for 30 seconds until aromatic.
5. Add the pork mince and stir fry for 2–3 minutes, breaking it up and cooking until lightly caramelised.
6. Stir in the chopped liver and sliced intestine, mixing well with the pork and spice paste.
7. Season with the fish sauce and palm sugar, then cook for a final 30 seconds until everything is well combined.
8. Serve immediately with lettuce leaves and sliced cucumber for wrapping and scooping.

School of Wok Tips

• Use pork mince with a higher fat content for the best flavour and texture.
• Charring the aromatics gives the laab its signature smoky depth.
• Don't overcook the liver during blanching or it can become dry.
• Fresh crunchy vegetables balance the rich and spicy meat mixture perfectly.

FAQs

How is Northern Thai Laab different from regular laab?
Northern Thai Laab is more peppery, earthy and smoky, without the lime juice and toasted rice powder commonly found in central Thai versions.

Can I make it without liver and intestine?
Yes, you can make the dish using only pork mince, although the offal adds traditional flavour and texture.

What is Indian long pepper?
A spice with a floral, warming pepper flavour that is commonly used in Northern Thai laab recipes and can be replaced with extra Sichuan peppercorns if unavailable.