In Laos khanap bon is cooked with taro leaves. As these are relatively difficult to find, I suggest to replace them with spinach in this recipe.
For 4 persons
Ingredients
1 kg spinach
200 g pork belly, ground
4 tablespoons chopped shallot
50 g pork rind chips (khiep mou)
2 chili peppers (optional)
50 g dill, chopped
3 tablespoons fish sauce
banana leaves
Method
Blanch spinach for 2 minutes in salted water and drain. Set aside.
In a large mortar, pound shallots, pork rind chips and chilies.
In a bowl, combine the pounded herbs with the pork, spinach, dill and fish sauce.
Transfer to a wok and cook over low heat for 15 minutes or until the mixture is completely dry.
Wrap the mixture tightly in banana leaves and grill for 10 to 15 minutes.
"It is fine to mix everything with a blender instead of using a mortar."
"I show another technique on IG Reels where I grill the mixture on a non-stick pan for half an hour: so the recipe without banana leaf and grill."
