Malaysian Pork Lettuce Wraps Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
25 minutes
Servings:
4 to 6 servings
Ingredients
  • 3 tablespoons whole coriander seeds, toasted
  • 2 teaspoons whole white peppercorns, toasted
  • 1½ teaspoons Sichuan peppercorns, toasted
  • 1 teaspoon fennel seeds, toasted
  • 1 dried Indonesian red chile, toasted
  • 1 tablespoon chile powder
  • 5 garlic cloves, roughly chopped
  • One 3-inch piece ginger, peeled and thinly sliced
  • ½ medium shallot, roughly chopped
  • 2 tablespoons grapeseed oil
  • 2 tablespoons laab spice blend
  • 2 teaspoons kosher salt
  • 2 teaspoons granulated sugar
  • 2 teaspoons pickled green peppercorns
  • 1 Thai chile, stemmed and thinly sliced
  • 2 tablespoons grapeseed oil
  • 2 pounds thinly sliced pork shoulder
  • Kosher salt, to taste
  • 2 tablespoons lime juice
  • 2 tablespoons cilantro leaves, thinly sliced, plus whole leaves for garnish
  • 1 red finger chile, thinly sliced
  • ½ small red onion, thinly sliced
  • Laab paste
  • 24 Bibb lettuce leaves, for serving
  • 1 tablespoon long-grain white rice, toasted and ground, for garnish
Directions
  1. Make the spice blend: In a mortar and pestle or spice grinder, grind the coriander, peppercorns, fennel seeds and Indonesian chile into a fine powder. Stir in the chili powder to incorporate, then set aside.
  2. Make the laab paste: In a mini food processor, chop the garlic, ginger and shallot into a paste. In a small saucepan, heat the grapeseed oil over medium-high heat. Add the paste and cook until fragrant, 1 to 2 minutes. Add the spice blend, salt and sugar, and continue to cook, stirring constantly, until golden, 8 to 10 minutes. Transfer to a small bowl and stir in the pickled green peppercorns and the Thai chile, then set aside.
  3. Make the laab: In a large cast-iron skillet, heat the grapeseed oil over medium-high heat. Season the pork with salt. Working in 3 batches, add a third of the pork shoulder to the pan and cook, stirring often, until golden brown and tender, 4 to 5 minutes. Transfer to a large bowl and repeat with the rest of the pork.
  4. Once all of the pork is cooked, toss it with the lime juice, cilantro, chile, red onion and laab paste. Stir until all of the pork is evenly coated with the paste.
  5. Place the lettuce cups on a platter and spoon the pork laab in the center of each. Garnish with cilantro leaves and the ground, toasted rice, then serve.