Entree: Laos – Luang Prabang / Northern Laos – ແຈວບົ້ງ ➤ Jeow Bong (Luang Prabang sweet-spicy roasted chili paste served as a dipping sauce for grilled meats)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 35 min

Ingredients

- 8 oz (225 g) dried red chilies (such as Laos bird or long red chilies), stems removed and seeds optionally reduced
- 6 shallots, peeled (about 6 oz / 170 g)
- 4 cloves garlic, peeled (about 0.8 oz / 25 g)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) palm sugar or firmly packed brown sugar
- 2 tbsp (10 g) toasted sticky rice powder (khao khua) or toasted glutinous rice, ground
- 1 tbsp (15 ml) lime juice (optional, for brightness)
- 2 tbsp (30 ml) roasted shredded pork fat or neutral oil (optional traditional richness)
- 2 lb (907 g) pork neck or pork shoulder, thinly sliced for grilling (approx. 1/4 inch / 6 mm)
- 3 tbsp (45 ml) fish sauce for the pork marinade
- 2 tbsp (30 ml) palm sugar for the pork marinade
- 3 cloves garlic, minced (for the pork)
- 1 tbsp (15 ml) vegetable oil (for the pork)
- 1 tsp (5 g) ground white pepper
- 12–16 bamboo skewers soaked for 30 minutes (if making skewers)
- 1 small cucumber, about 6 oz (170 g), cut into sticks (for serving)
- 1/4 small cabbage, leaves separated (for serving)

Instructions

1. Prepare the dried chilies: toast them in a dry skillet over medium heat until fragrant and slightly blistered, about 1–2 minutes per side; cool and rehydrate briefly in hot water if needed until pliable, then drain.
2. In the same skillet, toss the shallots and garlic and dry-roast until softened and golden, about 6–8 minutes. Cool slightly.
3. In a mortar and pestle or a small food processor, coarsely pound or pulse the toasted chilies, roasted shallots, and garlic with 3 tbsp (45 ml) oil until a chunky paste forms.
4. Transfer the paste to a small saucepan, add fish sauce, palm sugar, and toasted sticky rice powder. Simmer gently over low heat, stirring often, until the sugar melts and the paste becomes glossy and slightly thickened, about 6–8 minutes. Stir in lime juice and roasted pork fat or 1 tbsp (15 ml) additional oil if using. Taste and adjust sweetness or salt. Remove from heat and cool to room temperature.
5. For the grilled pork, combine 3 tbsp (45 ml) fish sauce, 2 tbsp (30 ml) palm sugar, minced garlic, 1 tbsp (15 ml) oil, and white pepper in a bowl. Add the sliced pork and toss to coat. Marinate 1–3 hours in the refrigerator.
6. Thread pork slices onto skewers or grill as whole slices. Preheat a charcoal grill or a grill pan to medium-high and cook pork until nicely charred and cooked through, about 3–5 minutes per side for thin slices or 8–10 minutes total for skewers, turning to get even char.
7. Serve the grilled pork hot with a generous spoonful of jeow bong, accompanied by cucumber sticks and cabbage leaves for wrapping and dipping.