What’s the best thing about cooking + eating in Thailand? The ingredients!!
Today I decided to buy some freshly cleaned pork ribs, and a mix of thai herbs for a little meat craving I needed to satisfy…
I served them with a side of sautéed local spinach, shimeiji mushrooms and garlic. I made an omelette with fresh “dok sano” flowers, often seen in Thai street food, to encase a portion of germinated brown rice (known locally as Gaba Rice)
The presentation isn’t amazing but it’s a very easily executable dish that’s packed with exotic flavours and hearty home made goodness.
For the pork ribs you’ll need:
300g pork ribs cut into small pieces
10 kaffir lime leaves
3 cloves garlic
1″ galangal
1/2″ ginger
2 tbsp dark soy sauce
1 tbsp tomato purée( I had to use tomato juice as I couldn’t find a decent pack :s but it worked rather well!!)
1 tbsp good quality honey
1 tsp coarse black pepper
1 tsp salt
1tsp thai chilli paste with soybeans(nam prik pao)
A dash of balsamic vinegar to speed up tenderising meat during marination (about 1-2tbsp)
Method:
Wash your pork ribs and transfer them to a sandwich bag ( aka super efficient hygienic marination capsule!!)
Add salt, pepper, dark soy sauce, dash of vinegar, honey, chilli paste, tomato juice to the sandwich bagged pork.
In a pestle and mortar, bash the ginger, garlic, galangal, lime leaves until fragrant and add this to the bag aswell.
Seal the top, place in another bag, and massage the meat. Leave to marinate for about 1-2 hours in the fridge.
Cook in a cast iron pot on a low flame for 40-45 minutes until tender, and until the juices have come together to form a delicious sticky coating…. Very similar in taste to Chiangmai’s famous pork sausages.
carrot sticks and brownies 