Northern Thai Laab Salad | Spicy Pork with Liver & Intestine

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in sodium and provides a similar umami flavor.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey offers a leaner option, while ground chicken is often less expensive.

rice powder

🥗Healthier: almond flour

💰Cheaper: ground oats

Almond flour is lower in carbs, while ground oats are more economical.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity, while vinegar is cost-effective.

Clean the pig intestine thoroughly by rinsing it with water inside and out to remove dirt.

Rub the intestine with corn starch and salt to remove slime and excess fat.

Soak the intestine in vinegar to minimize the strong aroma.

Repeat the cleaning process for the liver.

Blanch the liver in boiling water with spring onion and ginger for about 1 minute, then drain.

In the same boiling water, add the intestine and cook for about 1 hour until tender.

Deseed about 4 dried chilies by cutting off the tops and removing the seeds.

Peel and halve a few Thai shallots for easier peeling.

Cut galangal into strips and then into matchstick pieces.

Toast the dried chilies, garlic, shallots, and galangal in a dry frying pan until charred.

Toast Sichuan peppercorns and Indian long pepper in the same pan, being careful not to burn them.

Grind the toasted peppercorns into a rough powder using a mortar and pestle.

Add the charred shallots, garlic, and galangal to the mortar and pound into a rough paste for about 5 minutes.

Heat oil in a pan over medium-high heat and add the spice paste, frying for 30 seconds.

Add high-fat minced pork to the pan and break it up while frying until cooked through and slightly caramelized.

Chop the blanched liver into fine pieces and add it to the pan with the minced pork.

Slice the cooked intestine into thin rings using scissors and add to the mixture in the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens