Leng Saap is a Thai dish of boiled pork bones served with spicy sauce. Although it is not as well known as other Thai food, it is a popular menu item sold at night markets in Thailand. The spicy sauce and pork bones go really well together, and once you try it, you will fall in love with its charm. So, shall we try making it together?
LENG SAAP ingredients
Main Ingredients:
1kg pork ribs, 2kg pork ribs, 2 lemongrass, 1 onion, 5 sliced ginger, 5 garlic, 10 coriander root, 5 sliced galanga, 1 teaspoon salt, 3 tablespoons soy sauce, 1 tablespoon chicken powder , 1 tablespoon whole peppercorns, 1 green onion, 3 tablespoons cooking wine, 1 tablespoon oyster sauce
sauce :
3 cilantro, 1 green onion, 2 tablespoons lemon juice, 5 cheongyang peppers, 5 red peppers, 4 tablespoons sugar, 4 tablespoons fish sauce, 4 tablespoons water, 1 tablespoon chicken powder, 3-4 scoops of broth
LENG SAAP recipe
1
2
Chop the onion large. Cut the lemongrass by tapping it with the back of a knife. Garlic, only the stems are removed. Ginger slices. Cut off the root of the coriander and then cut into large pieces. Chop galanga, green onion, cheongyang pepper, and red pepper into large pieces.
3
Add the chopped Cheongyang pepper, red pepper, green onion, and coriander. Do not add coriander root at this time. Then, put 4 tablespoons of sugar, 4 tablespoons of chicken powder, 4 tablespoons of fish sauce, 2 tablespoons of lemon juice, and 4 tablespoons of water in a chopper and chop it up.
4
5
After checking that it is cooked well, take out the meat and set it aside. Add about 3 to 4 ladles of broth to the prepared sauce. Lay out the neck bones and ribs on a wide plate and pour the sauce over it to make delicious leng saap.
THAILAND LENG SAAP RECIPE
Notes
When making the sauce, do not add coriander roots.
Ingredients
- Main Ingredients:
- 1kg pork ribs, 2kg pork ribs, 2 lemongrass, 1 onion, 5 sliced ginger, 5 garlic, 10 coriander root, 5 sliced galanga, 1 teaspoon salt, 3 tablespoons soy sauce, 1 tablespoon chicken powder , 1 tablespoon whole peppercorns, 1 green onion, 3 tablespoons cooking wine, 1 tablespoon oyster sauce
- sauce :
- 3 cilantro, 1 green onion, 2 tablespoons lemon juice, 5 cheongyang peppers, 5 red peppers, 4 tablespoons sugar, 4 tablespoons fish sauce, 4 tablespoons water, 1 tablespoon chicken powder, 3-4 scoops of broth
Instructions
- 1. Put the pork ribs and neck bones in cold water and drain the blood for about 30 to 60 minutes. After draining the blood, put it in a pot and add enough water to cover the ingredients and bring to a boil. Boil until the color of the meat changes, take it out, wash it thoroughly in cold water, and set it aside.
- 2. Chop the onion large. Cut the lemongrass by tapping it with the back of a knife. Garlic, only the stems are removed. Ginger slices. Cut off the root of the coriander and then cut into large pieces. Chop galanga, green onion, cheongyang pepper, and red pepper into large pieces.
- 3. Add the chopped Cheongyang pepper, red pepper, green onion, and coriander. Do not add coriander root at this time. Then, put 4 tablespoons of sugar, 4 tablespoons of chicken powder, 4 tablespoons of fish sauce, 2 tablespoons of lemon juice, and 4 tablespoons of water in a chopper and chop it up.
- 4. Put the lightly boiled meat back into the pot and add enough water to cover the ingredients. Then add the sliced lemongrass, galanga, sliced ginger, garlic, coriander root, green onion, onion, and 1 tablespoon of whole black pepper and bring to a boil. Next, add 3 tablespoons of cooking wine, 3 tablespoons of soy sauce, 1 teaspoon of salt, 1 tablespoon of chicken powder, and 1 tablespoon of oyster sauce and boil for about 50 to 60 minutes.
- 5. After checking that it is cooked well, take out the meat and set it aside. Add about 3 to 4 ladles of broth to the prepared sauce. Lay out the neck bones and ribs on a wide plate and pour the sauce over it to make delicious leng saap.
conclusion
The spicy sauce is really appealing. It goes really well with the boiled pork bones and is an addictive flavor that you will eat again and again. The making process is a bit lengthy, but well worth it. If you miss Thai food or crave spicy meat, I would highly recommend it.
Thank you for reading to the end. See you next time with a better recipe.
