LAP à la viande marinée, cuite au AirFryer : savoureux et facile !

Ingredients

• 700 g Pork Shoulder (or Pork Belly) (Cut into 2 cm thick slices; last slice can be thinned slightly)
• 1 stalk Lemongrass (Remove tough bottom and first leaf, finely mince, then pound in mortar)
• 2 cloves Garlic (Peeled and crushed before adding to mortar)
• 0.25 tsp Salt (Fine sea salt or kosher salt)
• 0.5 tsp Ground Black Pepper (Freshly ground)
• 1 tbsp Oyster Sauce (Chinese oyster sauce, adds umami)
• 0.5 tsp Dark Soy Sauce (For deep colour)
• 2 tbsp Glutinous (Sticky) Rice (To be toasted, then ground into coarse powder; keep extra for later use)
• 1 pcs Lime (Juiced; zest optional)
• 2 tbsp Fish Sauce (Thai fish sauce, adds salty‑sour depth)
• 2 pcs Shallots (Thinly sliced)
• 10 g Scallions (or Chives) (Roughly chopped)
• 10 g Coriander Leaves (Coarsely chopped)
• 10 g Mint Leaves (Vietnamese or regular) (Coarsely chopped)
• 1 tsp Crushed Red Chili Flakes (Adjust to taste; can use mild or hot variety)
• 200 g Assorted Fresh Vegetables (lettuce, endive, cucumber, radish, small eggplant) (For serving; washed and torn into bite‑size pieces)

Instructions

1. Slice the Pork

   Place the pork on a cutting board and cut into slices about 2 cm thick; thin the last slice slightly for even cooking.

   Time: PT5M

2. Prepare Lemongrass & Garlic

   Trim the tough bottom and first leaf of the lemongrass stalk, finely mince, then place in a mortar. Add the peeled garlic cloves and pound until fragrant and broken into small pieces.

   Time: PT5M

3. Marinate the Pork

   In a large mixing bowl combine the pork slices, ¼ tsp salt, ½ tsp ground black pepper, 1 tbsp oyster sauce, ½ tsp dark soy sauce, and the lemongrass‑garlic paste. Massage the mixture so the seasoning penetrates the meat. Let rest for 5 minutes (or refrigerate overnight for deeper flavor).

   Time: PT5M

4. Toast the Sticky Rice

   Heat a skillet over medium heat. Add the 2 tbsp of glutinous rice and stir continuously. After about 7 minutes the rice begins to turn golden, then lower the heat and keep stirring until the rice is dark brown (total ~16 minutes).

   Time: PT16M

   Temperature: Medium heat

5. Grind Toasted Rice

   Transfer the toasted rice to the mortar and grind to a coarse powder. Reserve about 1 tbsp for garnish and keep the rest in the freezer for future use.

   Time: PT3M

6. Cook the Pork in Air Fryer

   Pre‑heat the air fryer to 175 °C. Arrange the marinated pork slices in a single layer and cook for 10 minutes. Flip the pieces and cook another 10 minutes until the meat is just cooked through and lightly charred.

   Time: PT20M

   Temperature: 175°C

7. Slice Cooked Pork Thinly

   Remove the pork from the air fryer, let rest 2 minutes, then slice into half‑centimetre strips.

   Time: PT5M

8. Prepare Herbs, Shallots & Lime Juice

   Thinly slice the shallots, chop scallions, coriander and mint, and squeeze the lime juice. Set aside.

   Time: PT5M

9. Assemble the Lap Salad

   In a large bowl combine the sliced pork, 2 tbsp fish sauce, lime juice, sliced shallots, chopped herbs, 1 tbsp toasted rice powder, and chili flakes. Toss gently, taste and adjust seasoning with a little more fish sauce or lime if needed. Finish with an additional 1 tbsp toasted rice powder and give a final quick toss.

   Time: PT5M

10. Serve

    Plate the lap on a serving platter, surround with fresh lettuce, endive, cucumber, radish or small eggplant slices. Optionally serve with a side of jasmine rice. Enjoy immediately while the pork is warm and the herbs are fresh.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

12 g

Fiber

2 g