Laab Muu (Spicy Pork With Mint Leaves)

• 3 tablespoons rice, uncooked
• 1 stalk lemongrass, thick bottom part only, outer layers discarded and inner layers sliced thinly
• 3 slices fresh galangal root or 3 slices fresh gingerroot
• 2 garlic cloves, peeled
• 3 shallots, sliced
• 1 tablespoon oil
• 1 lb boneless lean pork, cubed
• 1 teaspoon red chili, minced or 1 teaspoon red pepper flakes, soaked in water then drained
• 1 green onion, minced
• 1 tablespoon cilantro leaf, minced
• 1/2 cup fresh mint leaves
• Dressing
• 4 tablespoons lime juice, freshly squeezed
• 2 tablespoons nam pla
• 1/2 teaspoon sugar

1. Dry fry in a skillet over low heat the rice for about 10 minutes, stirring from time to time, until the rice turns brown. Remove and grind to a powder in a blender. Set aside.
2. Dry fry the lemongrass, galangal, garlic and shallots in a skillet over low heat for 5-7 minutes, until fragrant and golden brown. Remove from the heat and set aside to cool. Grind in a blender until a fine paste.
3. Combine the dressing ingredients in a small bowl and mix well.
4. Heat the oil in a wok or skillet over medium heat and stir fry the pork and lemongrass paste for 5-7 minutes, until pork is fully cooked. Remove from the heat.
5. In a large bowl, toss the cooked pork mixture with the other non-dressing ingredients (rice powder included) until thoroughly combined then mix with the Dressing mixture until thoroughly combined. Transfer to a serving platter and serve with raw vegetables and cooked rice, as desired.

rice, stalk lemongrass, galangal root, garlic, shallots, oil, lean pork, red chili, green onion, cilantro leaf, fresh mint, dressing, lime juice, sugar

Taken from www.food.com/recipe/laab-muu-spicy-pork-with-mint-leaves-406246 (may not work)