Pork Laap

  • Level: Easy
  • Total: 2 hr 45 min
  • Active: 1 hr
  • Yield: 2 servings
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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


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


  1. 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
  2. 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.
  3. 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.