Sawaddee Ka!welcome to hot thai kitchen so a few years ago i started getting a
request for this dish that i had never heard of it's called leng saeb and i was like what
turns out mark wiens we all know mark wiens right had posted this viral video that he titled
the most insane street food in thailand where he was eating a literal mountain of braised pork
bones drenched in this spicy garlicky broth and it's a relatively new thai dish that became super
popular very quickly because it kind of looks crazy but it's actually insanely good i've tried
it it's awesome and it's actually totally doable at home so that's what we're going to do let's
get started the main ingredient needs a bit of an intro and that is leng or pork spine so you can
find this as an asian butcher either as pork neck bones or backbones i find neck bones have more
meat so get that if you can it's sold at asian butchers for making pork stock which is exactly
what we're gonna do i'm just gonna drop these into some water now if you're sitting there going
is she literally making a dish out of pork bones yes the thing about these pork bones is there's
so much meat on it whenever i make pork stock i'm always at the end picking out all the meat and i
end up with this huge pile of meat that i end up throwing into a super stir-fry or whatever and i
suspect that's sort of the inspiration of this dish is people thought you know there's enough
meat on here to actually make this into a dish of its own and yes trust me this will be enough
for like three four people easy i'm gonna add some seasoning just fish sauce and soy sauce going in
let it simmer for about 30 minutes and then we'll come back to it once you see a significant amount
of scum going let's just take that out not that that would kill you it's just not very pretty
it's probably good nutrients if anything iron protein and now i'm going to add some aromatics
which today i'm just using onions and garlic just basic stuff but if you have daikon that
careful it's hot if you have daikon that would be a really good one to add as well i just don't
happen to have one right now so onions garlic going in and also i've got some crushed white
peppercorns you can do black not a problem if you got cilantro roots you can throw that in i'm just
keeping it basic because we're gonna dress this up later but now that has to cook for another
hour and a half or so just until the the meat is fork tender and that might vary depending
on how thick the meat that's on your bone is but total time you want it to be at about two hours
all right that smells like a thai noodle soup stall so we gotta first check that the pork
is indeed fork tender so you pick out a piece and then you want to look for the part where the meat
is thickest which on a piece of bone is a little tricky so i can see that this here is really
chunky oh no that's bone there we go okay that's going in easily you don't want this to let this
go indefinitely and then meat starts falling off the bone that's not good either for presentation
now i'm going to just skim off all the scum turn it off first
not the scum the onions i'm gonna skim off all the onions just to make life easier i mean you
could eat that and now we're gonna put the dish together so i'm gonna just do a switcheroo here
this guy can sit over here and this is where we're gonna make our broth okay so this is
our base stock so i'm just gonna take about two cups of the space stock and now you have a ton of
broth left over which you can make more of this stuff but this is really good for noodle soups
you almost don't need to do anything else to it just cook up some noodles and it's perfect okay
so keep that that'll freeze so with this bring it back to a boil and then we're gonna make it sep
in my mortar here i'm going to add a lot of chilies which if mark wien saw this he'd be
like that's nothing but i'm making this for people who can't eat very spicy i actually
took some seeds out as well so we're gonna just pound this until it's crushed up you can just chop
that looks good in mark wien's video it's all green because i use green chilies you
can do that if you want i'm just doing a mix of red and green for some nice color but that's it
you just need it kinda broken up that's boiling now i'm gonna turn this off and then immediately
i'm gonna add the garlic chopped garlic lots of chopped garlic and i turn it off because
i want just enough heat to sort of soften the bite of the garlic but i still want it to taste
fresh so that's the key you just let it sort of infuse in hot broth but you don't want to cook it
and then my chilies go in i'm going to season it with a little bit of sugar fish sauce the amount
of fish sauce you absolutely have to taste and adjust because everyone's going to end up with
different amounts of broth by the time you're done with this and it might be more salty less salty
so add less first and then you can add more the most important thing for
this is lime juice this broth is sour and spicy and so you want a lot a lot of lime
this is the part where i start to salivate because i can smell the garlic the lime the chilies this
is gonna be good and then a final touch i save it for last because i want the broth to cool down a
little bit it's lots of cilantro if you have saute with coriander now would be a good time to use it
i think dill would be really good as well if you like that flavor oh can't wait so now i'm gonna
give this a taste oh that's spicy i was gonna make this for people who don't eat very spicy but
too late i think it needs a little more fish sauce as i said you really have to adjust
that's it that's perfect now let's build the mountain this is the hardest part of
this whole recipe is building an impressive mountain it's like pork jenga now clearly we're
not making the crazy insane amount a la mark wins but if you want to do that just make more
that's it nothing changes you just make a bigger amount and pile them higher okay
look at that now the best part is drizzling this broth on top look at that it's like
christmas it looks like pork christmas tree nice now how do you eat this with gusto that's how you
eat it and with rice kachang some pieces have more meat than others so it's a little bit of
luck but this piece there's not that much but look how tender how it just kind of falls off the bones
like some piece you get like a big chunk but other piece it's more bones but it's
like i feel like the the bony part the meat is better than where the meat is really chunky
oh so good you got to go back for the broth
because the broth makes the dish oh and it's not too spicy enough everything's real
one of those things that you drink and you just have to go
because that's how good it is it's sour it's garlicky it's spicy but
so full bodied because there's so much pork bone pork essence in there and the meat
is so tender fall off the bones tender i mean you can be graceful about it but at some point you can
just totally like gnaw on it like a wild animal that is incredible and i just want to say that
there will be little bone fragments to watch for because when they cut these they use a
band saw right to cut through all the bones and sometimes there's just tiny little bits so just
be careful if you're eating this with kids maybe you want to do it for them or something but this
is such a festive fare like have a lot of people just kind of like ravaging at it with some beer
perfect new year's eve party so good so i hope you give this a try the recipe as always will
be on hattakitchen.com and a special thanks to our patreon supporters if you want to watch my videos
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thank you for watching and i will see you next time for your next delicious Thai meal