Shaved Pork Shoulder Laab Recipe

Prepare and shave the pork

Place the pork shoulder in the freezer for 45–60 minutes until the exterior is firm but not completely frozen (this makes thin shaving easier). Using a very sharp knife, shave the pork into very thin ribbons or small shavings (about 1/16–1/8 inch thick). Alternatively, use a slicer or meat slicer set thin. Aim for roughly 1/4–1/2 inch long pieces so they cook quickly and retain a tender texture.

Transfer the shaved pork to a bowl and add fish sauce, lime juice, and sugar. Stir to combine and let marinate at room temperature for 10 minutes while you prepare other ingredients. The lime and fish sauce begin to lightly cure the pork and infuse flavor.

After 10 minutes, add the finely chopped chilies, thinly sliced shallot, and sliced scallions to the marinated pork. Toss to combine. The raw shallot and scallion will soften during brief cooking and contribute crunch and sharpness.

Sear and finish the pork

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. Add the marinated, shaved pork in an even layer — it should sizzle immediately. Spread it out so pieces cook quickly rather than steam. Do not overcrowd; cook in two batches if needed.

Cook, stirring frequently, for 3–5 minutes until the pork just loses its raw pink color and the edges get a little brown. Because the meat is shaved thin, it cooks quickly. If the pork seems dry, add up to 3 tablespoons water or pork stock during cooking and stir to deglaze the pan and keep the meat moist. Taste for seasoning; add additional fish sauce or a pinch of salt if needed.

Remove the pan from heat. Allow the pork to cool for 1–2 minutes so residual heat won’t wilt the herbs completely.

While the pork rests briefly, combine the chopped cilantro, torn mint, and chopped basil (if using) in a small bowl. Add the roasted rice powder and toasted sesame seeds or peanuts and stir to combine. Roasted rice powder adds the laab’s signature nutty, toasty texture and helps absorb some juices.

Fold the herb and crunch mix into the warm shaved pork. Toss gently until herbs are evenly distributed and the roasted rice powder is incorporated. Adjust seasoning with extra fish sauce or lime juice to achieve a balance of salty, sour, and slightly sweet. If you like hotter laab, add more chopped chilies at this stage.

Transfer to a serving bowl. Serve immediately with lime wedges and lettuce leaves or cabbage for wrapping, or alongside sticky rice. Garnish with extra herbs and an additional sprinkle of roasted rice powder if desired.