I love this dish and I have very fond memories of eating it in Thailand. I also use chicken mince. The original laab doesn’t caramalise the pork as much as I do but I think it adds depth of flavour and a fantastic texture. The shallots are only slightly cooked so you still get a crunch. The basil and mint really brightens up the taste. There is nothing better than one of these along side a cold beer.

Ingredients (serves 2)

• 1 romaine lettuce, bottom removed and leaves separated
• 500g pork mince
• 1 banana shallot, peeled, halved and finely sliced
• 1 tbsp ginger and garlic paste
• 2 tbsp light soy sauce 
• ½ tbsp fish sauce
• 1 tsp hoisin sauce
• 1 tsp maple syrup
• Juice 2 limes
• 1/2 tsp five spice powder
• ¼ ground white pepper
• 2 tbsp fresh basil (Thai or normal), finely chopped
• 1 tbsp fresh mint, finely chopped
• Splash ghee or oil for frying

Directions

1. Heat some ghee or oil in a wok or frying pan over a high heat. Add the mince breaking up any chunks with a wooden spoon. Fry for 5 minutes. Pork is quite fatty so to make sure we can crisp it up drain off any liquid. Return to the heat and cook for a further 5 minutes only stirring half way.
2. Add the shallots and garlic and ginger paste. Stir fry for minute.
3. In a bowl add the rest of the ingredients apart from the lettuce to create a sauce. Pour into the mince and give it a good stir so the pork is coated evenly.
4. Add the lettuce leaves between 2 bowls. Spoon the pork mixture on the side. Add a couple of spoonful’s of the pork to a lettuce leaf. Fold and Eat. Add your favourite dipping sauce if you want to! Enjoy 😊