Leng Saeb (Pork Bones Soup – Instant Pot)

This pressure cooker Leng Saeb, a hearty Thai pork bone soup, is the ultimate comfort meal that can be on your table in under an hour. The pork ribs cooks to tender perfection in just 30 minutes, extracting every bit of rich, collagen-y flavor from the bones to create a soul-warming broth. Topped with Thai chilies, cilantro, green onions and a squeeze of lime, it balances the tastes – sour, sweet, salty, and spicy. Once you try this savory and complex Thai soup made easy in the instant pot, this Leng Saeb recipe will become a regular in your dinner rotation.

Leng Saeb (Pork Bones Soup)
Leng Saeb (Pork Bones Soup)

What is Leng Saeb?

“Leng” in Thai refers to pork spine. “Saeb” means delicious, savory, sour, and spicy. It is a Thai street soup that packs with a lot of flavors. Please, see a video by Mark Weins to see how it is originally served in Thailand below. That market was literally 15 minutes away from where I used to live! These pork bones tucked with a lot of meat between each bone. However, I simplify this recipe by using the bone – in pork spare ribs as they are cheap and easy to find in a regular grocery stores in the United States.

What is the difference between the stock and broth?

According to Food & Wine, stock usually is made from bones. The broth is generally made from flesh. They both are often supported with sweet and aromatic vegetables. However, the stock is not seasoned much for maximum flexibility in recipes. In this recipe, I start out by making a stock and cooking the pork ribs at the same time. Then, I make the broth from the stock for each serving as I plate the dish. See the ingredients for the stock below,

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Leng Saeb Stock Ingredients
Leng Saeb Stock Ingredients

How to make Leng Saeb using different methods?

If you are not able to speed up the process by using an instant pot you can use the following methods.

  1. Stove Top Method: Simmer the pork ribs with seasoning for 2 hours. Then assemble by making broth separately for each serving.
  2. Crock pot: Slow cook the ribs with the seasoning for 6 hours. Then assemble by making broth separately for each serving.

Note: This stock is a good base for many dishes include “45 minutes tender bbq ribs, sticky asian pork ribs, Tom Saap (Tom Saeb) and Tom Yum noodle.

Pork Bones Soup Steps
Pork Bones Soup Steps

How long can I keep homemade stock?

It is quite possible that you will end up with some leftover stock when making Leng Saeb. Therefore, you can refrigerate the stock to use for other dishes about 3 -5 days. Furthermore, you can extend the shelf life of homemade stock by freezing it up to 3 months for the best quality. However, it really can be extended up to 6 months in the freezer according to the U.S. Department of Agriculture.

Leng Saeb (Pork Bones Soup)

Leng Saeb (Pork Bones Soup – Instant Pot)

Mary Thatcher
This pressure cooker Leng Saeb, a hearty Thai pork bone soup, is the ultimate comfort meal that can be on your table in under an hour. The pork ribs cooks to tender perfection in just 30 minutes, extracting every bit of rich, collagen-y flavor from the bones to create a soul-warming broth. Topped with Thai chilies, cilantro, green onions and a squeeze of lime, it balances the tastes – sour, sweet, salty, and spicy. Once you try this savory and complex Thai soup made easy in the instant pot, this Leng Saeb recipe will become a regular in your dinner rotation.
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine thai
Servings 6 servings
Calories 674 kcal

Equipment

Ingredients
  

For the stock
  • lb pork ribs (spare ribs, back ribs, or spines)
  • 3 liters water 3000 mL
  • 2 tbsp salt
  • 5 -10 cilantro stems or 3 cilantro roots
  • 1 onion large
  • 1 tbsp soy sauce
For the broth and soup (per serving)
  • 2 cups of broth from earlier
  • 8-9 chopped chilies or how ever many your heart can handle
  • 4 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tsp sugar

Instructions
 

Make the stock with a pressure cooker.
  • Separate each ribs using a knife or a cleaver. Cut and peel the onion into 2 halves. Combine the ribs, water, salt, cilantro stems, and onion in the pot.
  • Pressure cook the ribs for 25 – 30 minutes.
  • Skim the fat and scum. Taste to see how much soy sauce is needed. I only needed 1 tablespoon of soy sauce.
Assemble 1 serving at a time.
  • Arrange the ribs on a vessel with the amount that you'd like.
  • Take 2 cups of stock that was made earlier. Combine with 4 tablespoon of lime juice, 2 tablespoons fish sauce, 1 teaspoon sugar and chopped chilies in a separated bowl.
  • Pour the sour, spicy, and delicious broth over the cooked ribs. Serve as is to keep it low carb and high in protein or serve it with steamed rice and enjoy!

Video

@stickyricethaikitchen

One of the craziest Thai street food. “Leng Saeb” Ingredients ⬇️ For the stock 4½ lb pork ribs (spare ribs, back ribs, or spines) 3 liters water 3000 mL 2 tbsp salt 5 -10 cilantro stems or 3 cilantro roots 1 onion large 1 tbsp soy sauce For the broth and soup (per serving) 2 cups of broth from earlier 8-9 chopped chilies or how ever many your heart can handle 4 tbsp lime juice 2 tbsp fish sauce 1 tsp sugar Watch the video how it is served in Thailand and get a printable recipe from www.stickyricethaikitchen.com and search “Leng Saeb” #lengsaeb#saeb#soup#broth#ribs#porkribs#porkbones#soupseason#cocina#homemadefood#streetfood#thaifood#tiktokrecipe#easyrecipe

♬ Natural food, cooking and recipes, cooking background music(1324745) – MATSU

Nutrition

Calories: 674kcalCarbohydrates: 3gProtein: 37gFat: 56gSaturated Fat: 18gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 191mgSodium: 3015mgPotassium: 633mgFiber: 0.4gSugar: 2gVitamin A: 6IUVitamin C: 4mgCalcium: 60mgIron: 2mg
Keyword Leng Saeb, Pork Bones Soup, Stock
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