Pork Laap

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

Pork Stock: 

Pork Laap:

Garnish:

Directions

  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. 

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