Lon of pork and crab

Lon of pork and crab

New Thai Food
Jeremy Simons

Lon is a spicy dip that is good with drinks. Serve as an appetiser or as part of a Thai banquet with crisp, raw vegetables – such as snake beans cut into 2.5 cm lengths, baby corn, cabbage, witlof and cucumber – along with deep-fried betel leaves and crisp fish cakes.


Quantity Ingredient
100ml Chicken stock
50g minced pork
200ml coconut cream
2 1/2 tablespoons Tamarind
2 tablespoons fish sauce
2 teaspoons caster sugar
1 long red chilli, sliced into rounds
1 red asian shallot, finely sliced
1 lemongrass stem, finely sliced, white part only
1/2 green mango, peeled and julienned
15g coriander leaves
50g crabmeat
10 mint leaves
1/2 lime, juiced


  1. Heat the chicken stock in a saucepan until boiling. Add the pork and cook for 4–5 minutes, using a spatula to break up any lumps. Stir in the coconut cream, tamarind, fish sauce and sugar, reduce the heat and simmer for 5 minutes. Taste for seasoning – it should be sweet, salty and sour.
  2. Add all the remaining ingredients except the lime juice, fold through and remove the pan from the heat.
  3. Taste, and season with more sugar and/or fish sauce if required, making sure the lon has a good depth of flavour as it is to be a dip for raw vegetables.
  4. Transfer the lon to a serving bowl and stir in the lime juice. Serve with crisp, raw vegetables for dipping.


  • You could serve the lon with some deep-fried betel leaves. Dip the leaves in a little tapioca flour to coat, then in batter. Heat the oil in a wok to 160°C, or until a cube of bread dropped into the oil turns brown in 25–30 seconds. Deep-fry the leaves until golden brown and crisp, about 3 minutes, then drain on paper towel.
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