Appears in Cook's Illustrated September/October 2009, America's Test Kitchen TV
Making larb moo, a light but flavorful Thai specialty, requires keeping the pork tender and juicy.
To get uniform, moist pieces of meat in our take on larb moo, we chopped pork in the food processor and then marinated it in a little fish sauce so that it would retain moisture during cooking. To refine the pork's taste, we added sugar to ...