Ingredients
Nuclear Pork Laab
Ingredients:
- Ground pork
- Toasted rice powder (can be made by toasting uncooked sticky rice in a dry pan until golden brown, then ground to a powder)
- Shallots, thinly sliced
- Fresh mint, chopped
- Fresh cilantro, chopped
- Thai fish sauce
- Fresh lime juice
- Thai soy sauce
- A fiery blend of Thai chilies and garlic (to taste, and with caution)
- Butter lettuce leaves, for wrapping
Nuclear Thai Wings
Ingredients:
- Chicken wings
- Cilantro, minced
- Garlic, minced
- The same blend of Thai chilies and garlic used in the laab
- Thai soy sauce
- Thai fish sauce
- Fried shallots
- For the Wing Sauce: Blend of Thai chilies and garlic, vinegar, sugar, cornstarch (for thickening)
Instructions
Nuclear Pork Laab
- Cook the Pork:
- Heat a skillet over medium-high heat. Add the ground pork and cook until browned and fully cooked, breaking it into small pieces as it cooks.
- Flavor the Laab:
- Reduce the heat to medium. Stir in the toasted rice powder, sliced shallots, chopped mint, and cilantro.
- Season the mixture with Thai fish sauce, lime juice, and Thai soy sauce, adjusting each to taste.
- Add the Heat:
- Mix in your spicy Thai chili and garlic blend. Do this incrementally, tasting as you go to reach your desired level of spiciness.
- Serve:
- Spoon the laab mixture into butter lettuce leaves and wrap them to form little parcels.
- Serve immediately while the mixture is still warm.
Nuclear Thai Wings
- Prepare the Wings:
- Clean and pat dry the chicken wings.
- Season and Cook:
- Toss the wings with a mixture of minced cilantro, garlic, chili blend, Thai soy sauce, and Thai fish sauce.
- Deep-fry the wings in hot oil until crispy and cooked through, or bake them in an oven preheated to 400°F until golden brown and crispy.
- Make the Sauce:
- Combine the chili blend, vinegar, and sugar in a saucepan. Bring to a simmer.
- Dissolve cornstarch in a little water and add to the saucepan to thicken the sauce.
- Toss the Wings:
- Once cooked, toss the wings in the sauce until they are well-coated.
- Serve:
- Garnish the wings with fried shallots and additional cilantro if desired.
- Serve hot, with plenty of napkins on the side!
