Thai-Style Spicy Pork Backbone Stew (Laab Moo Nam Tok Style)
Thai-Style Spicy Pork Backbone Stew (Laab Moo Nam Tok Style)
Experience the essence of Thai street food! Easily make spicy, sweet, and sour Thai-style pork backbone stew, ‘Laab Moo Nam Tok’, at home. The savory pork bones, combined with exotic seasonings, create an unparalleled flavor.
This is a recipe for ‘Laab Moo Nam Tok’ style pork backbone stew, a famous Thai street food. The broth from boiling the pork bones is delicious on its own, and the accompanying spicy sauce adds a addictive flavor. Recreate the authentic taste of Thailand right in your kitchen.
Main Ingredients- 1kg Pork backbone
- 1.2L Water (for boiling pork bones)
- 7 whole cloves Garlic
- 1/2 Onion (cut into large pieces)
- 2 Bay leaves
- 2 Tbsp Soju (Korean rice wine)
- 2 pinches Peppercorns
- 1 stalk Green onion (cut into large pieces)
Broth Seasoning- 1 Tbsp Oyster sauce
- 0.5 Tbsp Chicken stock
- 1 Tbsp Fish sauce
- 1 Tbsp Oyster sauce
- 0.5 Tbsp Chicken stock
- 1 Tbsp Fish sauce
Cooking Instructions
Step 1
Soak the pork backbone in cold water for 1 hour to remove excess blood. This step is crucial for eliminating any gamey odor.
Step 2
Arrange the drained pork backbone pieces in a pot.
Step 3
Add enough water to cover the pork bones completely. Bring to a boil over high heat, then reduce to medium heat and simmer for 5 minutes to remove impurities.
Step 4
Drain the parboiled pork bones and rinse them lightly under running water to wash away any remaining debris.
Step 5
Place the cleaned pork backbone pieces back into the pot.
Step 6
Now, add the aromatics and seasonings for simmering. Combine 1.2L water, 7 whole garlic cloves, 1/2 onion cut into large pieces, 2 bay leaves, 2 Tbsp soju, 2 pinches of peppercorns, 1 stalk of green onion cut into large pieces, 1 Tbsp oyster sauce, 0.5 Tbsp chicken stock, and 1 Tbsp fish sauce. Mix well.
Step 7
Bring the mixture to a boil over high heat, then reduce to medium heat and simmer for 1 hour until the pork bones are tender. Ensure they are cooked through and soft.
Step 8
It’s time to prepare the dipping sauce. First, finely chop 3 Thai chilies after removing their stems.
Step 9
In a bowl, combine 2 Tbsp fish sauce, 1.5 Tbsp sugar, 0.5 Tbsp chicken stock, 1 Tbsp lemon juice, and 2 Tbsp of the reserved pork backbone broth. Stir until the sugar dissolves to create the sauce. Add the chopped Thai chilies and mix.
Step 10
Carefully remove the tender pork backbone from the pot and arrange it attractively in a serving dish.
Step 11
Finally, pour the prepared spicy sauce generously over the pork backbone. Your Thai-style pork backbone stew, ‘Laab Moo Nam Tok’, is ready to be enjoyed! Serve immediately while hot.
