TOTAL TIME: 3 hr 15 min
Prep: 1 hr
Inactive Prep: 10 min
Cook: 2 hr 5 min
YIELD: 2 servings
LEVEL: Easy

ingredients

PORK STOCK:
  • 1 1/8 pounds pork bones
  • 4 cloves garlic, halved
  • One 3/4-inch piece ginger, peeled, halved
  • 2 spring onions
  • 1 stalk lemongrass
PORK LAAP:
  • 7 ounces lean pork tenderloin, diced
  • 3 1/2 ounces pork liver, diced
  • 2 tablespoons padek (Laotian fermented fish sauce) or mam nem (Vietnamese fermented anchovy sauce)
  • 1 tablespoon toasted rice powder
  • 4 spring onions, finely sliced
  • 2 red chiles, sliced, plus extra for garnish
  • 2 handfuls fresh mint leaves
  • 1 handful sliced fresh cilantro
  • Juice of 1 lime
GARNISH:
  • 6 snake beans, cut into 1 1/2-inch pieces
  • 6 Chinese mustard green leaves
  • 4 bitter melon stems, with leaves
  • 2 apple eggplants (aubergines), quartered
  • 1 Lebanese (short) cucumber, sliced
  • Sticky rice, to serve
recipe tools

Directions

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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

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