Lao-style Spicy Pork Stew

Ingredients

While the original Batak Saksang is known for its use of pork blood and Indonesian spices, this adapted Lao-style Spicy Pork Stew omits the blood and incorporates Lao spices to create a unique flavor profile. The Lao version also includes additional herbs and tangy ingredients to balance the spiciness, resulting in a distinctively fiery yet refreshing taste. We alse have the original recipe for Saksang, so you can check it out.

• 500g (1.1 lb) pork shoulder, cut into bite-sized pieces 500g (1.1 lb) pork shoulder, cut into bite-sized pieces
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 1 tablespoon Lao fermented fish sauce (padek) 1 tablespoon Lao fermented fish sauce (padek)
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 3 kaffir lime leaves 3 kaffir lime leaves
• 1 cup (240ml) water 1 cup (240ml) water
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, chopped shallots, and sliced red chili peppers. Sauté until fragrant.
2. 2.
   Add the pork shoulder pieces to the pot and cook until browned on all sides.
3. 3.
   Stir in the Lao fermented fish sauce, fish sauce, tamarind paste, palm sugar, lemongrass stalk, kaffir lime leaves, and water. Bring to a simmer.
4. 4.
   Reduce the heat to low, cover the pot, and let the stew simmer for 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
5. 5.
   Remove the lemongrass stalk and kaffir lime leaves from the stew.
6. 6.
   Serve the Lao-style Spicy Pork Stew hot, garnished with fresh cilantro. Enjoy with steamed rice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and flavors into the stew.

Tips & Tricks

• For an extra kick of heat, add more sliced red chili peppers to the stew.
• Adjust the spiciness by reducing or increasing the amount of chili peppers according to your preference.
• If you can't find Lao fermented fish sauce (padek), you can substitute it with Thai fish sauce.

Serving advice

Serve the Lao-style Spicy Pork Stew with steamed jasmine rice to soak up the flavorful sauce. Add a side of fresh cucumber slices or pickled vegetables to refresh your palate between bites.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color and freshness to the dish. Serve it in a traditional Lao-style bowl or on a large platter, allowing the vibrant red color of the stew to stand out.