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Today I have a special request to make Spicy Pork Ribs Curry. My auntie was craving for the dish a while ago. We went to a restaurant and order the curry, but the ribs weren’t tender enough because it they didn’t have time to stew to ribs.
To solve the problem, I made it!
About Spicy Pork Ribs Curry
Spicy Pork Ribs Curry is a typical dish from the South of Thailand. It uses spicy lemongrass curry and cook with local vegetables and herbs. In Thai we called “Gaeng Prik Ga Dook Moo)
“Gaeng Prik” Specifies type of curries without coconut milk. If you see the word infront of any curry dish, it means that the dish hasn’t got any coconut milk inside.
“Ga Dook Moo” Means pork ribs.
What are the vegetables can you cooking in Gaeng Prik?
I like to use Thai rounded eggplants and Thai long green bean. You can substitute with Italian beans or baby corn or carrot. Actually, any kind of crunchy vegetable that is available in your location will do or if it’s soft vegetables, make sure you put them in the curry for a few minutes only before serving.
Herbs wise, I use fresh Caraway Leaves. A lot of them because I love to eat herbs. Although you can substitute with fresh sweet basil leaves if that you be easier to find in the market.
Tips on preparing rounded eggplants. How to keep them nice and white after cutting them up.
Here is simple but effective techniques that I like to use for keeping my vegetable crunchy and bright:
Prepare and a bowl with fresh water. Add 1:5 of ice in the bowl and squeeze a wedge of lemon juice. After cutting the vegetables, place them inside and make sure to push them down to soak in the iced water. Done! Easy peasy 🙂
Taste of the Spicy Pork Ribs Curry that you are after
When it comes to the taste of Thai food, it’s always difficult. Even I’m struggling a lot of time with the dishes that I’m not familiar with, or even the most simple things like spicy salad dressing, it’s so hard to get it to perfection. But, practice makes perfect!
Ok, let’s get into the work. The tastes that you are after for this dish are:
Firstly, spicy. The spiciness of chili in the curry paste will overpowering every other flavour once you first tasted the food. Secondly, hot flavour. What the heck is hot flavour? And what are the differences between hot and spicy anyway? Well, in Thai food we differentiate it by the feeling that you get. Spicy, is a sharp taste that burns your lips and tough directly once you taste the food. It’s coming from dried or fresh chilies. Hot flavours usually come slowly and increase more and more even you already finish eating the dish. Hot flavour comes from herbs like black pepper, galangal, fingerroot and caraway leaves.
These herbs and spice will cause you a lot of sweat. You may feel like you are in a war while you are eating the dish. However, it’s super satisfying and the herbs are healthy for your body. That is why I love Thai food.
Spicy Pork Ribs Curry Recipe
Spicy Pork Ribs Curry
- 400 g Pork Ribs – chopped into 1*2 inches or your preference size.
- 1 tsp Sea-salt
- 5 Kaffir lime leaves – tear them in half.
- 3/4 tbsp Coconut sugar, or other other kinds of sugar is also fine.
- Clean pork ribs with fresh water and a tablespoon of salt. Then blanch them in boiling water for about 5 minutes. Afterward, rinse the pork in cold water to clean out all the excessive blood.
- Place the ribs in a medium size pot and fill with fresh water, twice the level of the meat. Place the pot over low heat and let the Ribs stew for about 1 hour or until it's tender to your preference.
- In a small bowl, put in curry paste and a few spoons of Pork Ribs Stock. Stir to dilute the curry paste before add inside the pot of Rib stock.
- Keep the curry going for another 20 minutes. Then add vegetable of your choice, and cook for about 5-10 minutes.
- Add fish sauce, sugar and salt to taste.
- Add Kaffir lime leaves and fresh Caraway leaves, and then stir for 1 minutes. Turn off the stove and serve the curry with steamed rice and fresh vegetables.