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Super Easy, Super Tasty Thai Spicy Pork Ribs
Rate this recipeIf you're looking for something new that's incredibly tasty and easy to make at home, try these Thai spicy pork ribs!
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
3
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Pork rib rack (choose large ribs)
1 kg
Onion, daikon, bird's eye chilies, red chilies, spring onions, coriander, coriander roots
1 portion
Lime juice
200 ml
Implementation Steps
01
Prepare the ingredients
Wash the ribs and drain, then blanch them briefly in boiling water to remove any odour before cooking.
Peel and wash the daikon and cut into pieces about 2 cm thick. Peel the onion and cut into wedges. Wash the spring onions, coriander and coriander roots and drain. Halve the coriander roots to cook with the ribs, and finely chop the leaves.
Wash the ribs and drain, then blanch them briefly in boiling water to remove any odour before cooking.
Peel and wash the daikon and cut into pieces about 2 cm thick. Peel the onion and cut into wedges. Wash the spring onions, coriander and coriander roots and drain. Halve the coriander roots to cook with the ribs, and finely chop the leaves.
02
Simmer the ribs
Put about 2 litres water in a large pot with the coriander roots, 5 g black peppercorns, the onion, the daikon and 1 teaspoon salt. When the water boils, add the ribs and simmer over low heat for about 1 hour until tender and cooked through, then take the ribs out and set aside.
Put about 2 litres water in a large pot with the coriander roots, 5 g black peppercorns, the onion, the daikon and 1 teaspoon salt. When the water boils, add the ribs and simmer over low heat for about 1 hour until tender and cooked through, then take the ribs out and set aside.
03
Make the broth
Toast the bird's eye chilies in a dry pan to bring out more heat, then add them along with the red chilies to the rib broth and bring to the boil. Season with seasoning powder and fish sauce to taste. Simmer for 2 minutes, turn off the heat, then squeeze in about 30 ml lime juice and add the chopped coriander and spring onions.
Toast the bird's eye chilies in a dry pan to bring out more heat, then add them along with the red chilies to the rib broth and bring to the boil. Season with seasoning powder and fish sauce to taste. Simmer for 2 minutes, turn off the heat, then squeeze in about 30 ml lime juice and add the chopped coriander and spring onions.
04
Serve
Place the ribs on a plate and ladle the broth evenly over them. Top with coriander and chilies to make it even more appetising. Enjoy while hot.
Place the ribs on a plate and ladle the broth evenly over them. Top with coriander and chilies to make it even more appetising. Enjoy while hot.
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