For the pork stock: Wash the bones in cold water, then place in a large pot with the garlic and ginger
. Bash the spring onions and lemongrass with the back of a cleaver
or mallet, then add them to the pot. Pour in 8 cups water and bring to a boil. Skim
off the impurities from the stock, then reduce the heat and simmer
for 2 hours, skimming constantly. Pour the stock through a strainer
into another saucepan
and let cool. Once cooled, portion into smaller amounts and refrigerate or freeze until required. The stock will last in the fridge for 3 days, or in the freezer for 3 months.
For the pork laap: Pour 1 cup of the stock into a hot wok and bring to a boil. Add the pork meat and liver and cook, stirring, for 2 minutes. Transfer the mixture to a bowl and let cool for 2 minutes. Add the padek, rice powder, spring onions, chiles, mint, cilantro and lime juice. Mix well, then transfer to a serving platter. Garnish with some extra chile slices and serve with the beans, greens, bitter melon, eggplant, cucumbers and sticky rice.