How is Pork Spine used in Thai cooking?

Pork spine - known as leng in Thailand - is the backbone, used above all to make broth. Simmered for hours, the bones and the meat clinging to them give up a deep, savoury richness that forms the base of many street-vendor noodle soups. There's a little tender meat to gnaw from the bone too, prized by regulars. It's a thrifty, flavour-packed cut that turns a humble part of the animal into the soul of a soup pot.

Can I cook with Pork Spine in a Chiang Mai cooking class?

Yes - we use Pork Spine in our hands-on classes. Explore them on our Cooking Classes page.

Pork Spine - Local Thai Proteins | Thai Akha Kitchen

Pork spine - known as leng in Thailand - is the backbone, used above all to make broth. Simmered for hours, the bones and the meat clinging to them give…

Pork Spine - Local Thai Proteins | Thai Akha Kitchen Pork spine - known as leng in Thailand - is the backbone, used above all to make broth. Simmered for hours, the bones and the meat clinging to them give…