Entrée: Philippines – Laap (Minced Meat Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 30 min

Ingredients

1 lb (450 g) ground pork (or ground chicken, beef, or a mix)
1–2 tbsp (15–30 ml) neutral oil (vegetable or peanut) or 1 tbsp (15 ml) pork fat
3–4 cloves garlic, minced
2–3 shallots, very thinly sliced
3–4 Filipino calamansi (or 1 lime), juiced (about 2–3 tbsp / 30–45 ml)
2–3 tbsp (30–45 ml) fish sauce (patis), to taste
1–2 tsp (4–8 g) palm sugar or brown sugar (optional)
4–6 Thai bird’s eye chiles (siling labuyo), finely chopped, or to taste
3 tbsp (24 g) toasted rice powder (khao khua)
1 / 2 cup (15 g) fresh mint leaves, roughly torn
1 / 2 cup (15 g) cilantro (coriander) leaves, roughly chopped
3 green onions, thinly sliced on the diagonal
1 small cucumber, sliced (for serving)
1 small head red cabbage or iceberg lettuce, leaves separated (for serving/wrapping)
Freshly ground black pepper, to taste
Optional: 1–2 tbsp (15–30 ml) soy sauce (or a mix of soy + fish sauce) for additional umami

Instructions

Make the toasted rice powder (khao khua): Heat a small dry skillet over medium heat. Add 3–4 tablespoons uncooked glutinous rice or jasmine rice and toast, stirring constantly, until the grains are golden brown and fragrant, 4–6 minutes. Transfer to a mortar and pestle or spice grinder and grind to a coarse powder. Set aside.
Prepare aromatics and herbs: Mince garlic, thinly slice shallots, chop chiles, slice green onions, and roughly tear the mint and cilantro. Juice the calamansi or lime and set aside.
Brown the meat: Heat oil in a wide skillet over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add the ground meat and break it up with a spatula. Cook, stirring, until it is just cooked through and no longer pink, 6–8 minutes. Do not overcook — you want the meat slightly moist.
Season while cooking: While the meat finishes cooking, add 2 tablespoons fish sauce and 1–2 teaspoons palm sugar (if using). Stir to combine and taste; adjust with up to 1 more tablespoon fish sauce or a splash of soy sauce if desired. Remove the skillet from heat as soon as the meat is cooked.
Combine off heat: Transfer the hot cooked meat to a mixing bowl (or keep in the skillet off the heat). Immediately add the thinly sliced shallots, chopped chiles, green onions, and half of the toasted rice powder. Pour in the calamansi or lime juice and toss vigorously to combine so the acid softens the shallots slightly and wakes the flavors.
Finish with herbs and seasoning: Add the torn mint, chopped cilantro, and remaining toasted rice powder. Taste and adjust: add more fish sauce for saltiness, more calamansi for acidity, or a pinch of sugar if too sharp. Season with freshly ground black pepper.
Let rest briefly: Allow the laap to rest 5–10 minutes so flavors meld. The dish is traditionally served slightly warm or at room temperature.
Serve: Spoon laap onto a platter and serve with cabbage or lettuce leaves and sliced cucumber for wrapping or scooping. Offer extra calamansi/lime wedges and extra chiles or fish sauce at the table.
Variations and notes: For a smokier version, char the meat or add a small amount of grilled shallot. For vegetarian laap, substitute crumbled firm tofu or finely chopped mushrooms and use soy sauce in place of fish sauce. Toasted rice powder is essential for texture and nutty flavor — you can also use store-bought toasted rice powder if available.