Frog Legs and Crispy Pork

We had previously served Frog Legs in “Amuse Bouche” form with a Quartet of Sauces (Sun Dried Cherry Tomato and Ginger, Peanut and Red Spice, Miso and Sesame and Yakitori sauces), or as a Main Course in the shape of an “Aw” or “Stew” as seen on LCTV.

For our latest Amuse Gueule, we decided to to use a simple creamy Avocado base.

Frog Legs Guacamole Laocook

Frog Legs with Coriander Gaucamole and “Siracha” Mayo.

As you know, Guacamole is of a South American decent. It is traditionally prepared in a Molcajete, which is very similar to our Pestle and Mortar.

What is important is that you use ripe Avocados. We buy ours a little unripe, leave them at room temperature and put them in the fridge when they have ripened enough to our liking (our Sushi cooks take care of that seeing as they use Avocados the most).

Some recipes call for Garlic, but we omit it because we think that raw Garlic is too strong. Instead we use Shallots, lots and lots of Coriander, Lime Juice, Maldon Salt, and Tomatoes.

Frog Legs Guacamole Laocook 2

It is served with 2 Frog Legs, cleaned (so they can be picked up buy the bone) and Battered twice, Tempura Style. The end result reminded us of “Popcorn”, and I am sure that we will continue this and produce a Frog Leg Popcorn soon… 😆 (It would be much easier to eat).

It is funny “how ideas come to you”. 😉

The “Siracha Mayo” is simply made with Homemade Mayonnaise with a dash of “Oro de Parma” Tomato Concentrate, and a healthy dollop of “Siracha Chilli Sauce”.


I often stare at wonder at the Asiatic restaurants that present their roasts in the shop-front windows, stalls or trailers. The hanging Ducks, Soy Steamed Chickens and Red Roast Pork always look inviting.

What I love the most is the Crispy Pork.

Good Crispy Pork should have a balanced amount of meat and fat, not too much of either. Too much fat and the pork taste too heavy, too much meat and the pork taste too dry.

What is important is the Crispiness. Hard enough to crunch, but not hard enough to break a tooth!

It should also be served at room temperature, on top of hot steamed Rice, or with a Tangy Chilli Dip. It should never be reheated, that would just make the fat run out and give the pork that “unnatural fatty after-taste”.

Khamhoung Crispy Pork Laocook

Khamhoung´s recipe was enjoyed by all, with loads of specially made “Extra Spicy Jéow Bong” which was kindly made by Suri´s mother. 🙂


3 thoughts on “Frog Legs and Crispy Pork

  1. Mmmm Jéow Bong… delicious with sticky rice and the famous Luang Prabang sausage… could you give me the recipe of the Jéow Bong?


  2. The Laocook said: "It should never be reheated, that would just make the fat run out and give the pork that “unnatural fatty after-taste”.

    Interesting. So is the reverse also true, that whenever I taste a fatty after-taste of pork it has very likely been reheated?

    I get that after-taste a lot at a Chinese take-out where I live….

  3. Nowadays raw Pork (though not Iberian Pork) should be cooked until it is well-done, which means that it tends to be on the "dry side", thats why we like to choose cuts which have some fat. If this is reheated, the melting fat cannot penetrate the meat, as it is already sealed and tough, hence the flavour of the cooked fat will stay on the outside, which can give you that "fatty after taste". A lot of fast food places reheat their pork, with a fondness of deep frying them (even more fat! likely used to deep fry loads of other meats).

    Placing cuts of cooked Pork on warm rice, will just warm it through, which is not the same as reheating it, in a sense.

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