Cambodian Pickled Pork Ribs with Chili and Lime




Cambodian Pickled Pork Ribs with Chili and Lime

Recipe only

This Cambodian pickled pork ribs with chili and lime is a great BBQ or oven dish. Make sure you buy the best ribs you can and the freshest ingredients. Follow the method and remember you can marinate for longer if you like. The streets of Phnom Penh where I am at the time of writing this are full of small street vendors selling BBQ seafood and meats. The setting is just a metal table and plastic stools, but the food is fantastic like all street food, It comes from the heart. ENJOY.


INGREDIENTS

8 coriander stalks
6 fresh kaffir lime leaves
1 medium Asian shallot, quartered
2 fresh Asian limes, sliced
6 cm piece fresh, peeled ginger
, sliced
2 tablespoons sea salt
1/2 cup (125 ml) white vinegar
1/2 cup (110 g) white sugar
2.5 litres water
2 kg (4 racks) pork ribs

Sweet pickled chili

10 long red chilies, chopped
1/4 cup sea salt
1/2 cup white caster sugar
1 tablespoon finely grated lime rind
1 tablespoon finely grated fresh ginger
1/4 cup fresh lime juice
2 tablespoons white vinegar
1/2 cup kecap manis


METHOD

1. Put the coriander, lime leaves, onion, lime, ginger, salt, vinegar, sugar and water in a large saucepan over a high heat and bring to the boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30-40 minutes or until the ribs are tender. While the ribs are cooking, make the sweet pickled chilies, Place the chili in a bowl, sprinkle with the salt and let stand for 5 minutes.

2. Transfer to a colander and rinse off the salt. Place the chili, sugar, ginger, lime rind and juice and vinegar in a food processor and process until finely chopped. Add the kecap manis and stir to combine. Carefully remove the ribs from the cooking liquid and place in a large deep-sided tray or dish. Pour over the chili mixture and rub evenly over the ribs to coat. Cover with plastic wrap and put in the fridge for 30 minutes until cool, or overnight. 

3. Preheat oven to 220 C (425 F), place the ribs on a wire rack set over 2 baking trays lined with baking paper. Cook for 20 minutes, brushing with the chili marinade, until golden brown and caramelised.

Location: South East Asia

Comments

Post a Comment

Popular posts from this blog

Indian Green Chicken Korma

Image
Indian Green Chicken Korma Recipe only This is a very unknown recipe in the western world and when I fist read about in a book by  Camellia Panjabi when working in Bangkok I had to cook it. Well I was addicted and cook this often now. It is an Indian Muslim dish which is called a 'rizzala curry' and originates from only two cities in India, Calcutta and Bhopal and it seems to only be cooked in the homes of Muslim aristocracy. This dish has a very refreshing herb taste and I am sure you will enjoy it. Remember that the quality of the produce you put into the dish will reflect on the final outcome.  INGREDIENTS 1/2 cup raw, unsalted cashew nuts 6 tablespoons oil 4 medium brown onions, chopped 2 large handfuls fresh coriander leaves 1/2 cup fresh mint leaves 4 green chilies 2 bay leaves 6 green cardamoms 3.5 cm piece of cinnamon 2.5 cm piece fresh peeled ginger, finely chopped 4 garlic cloves, chopped 750 g chicken breast fillet, cut into big pieces 2 teaspoons ground coriander p...
Read more

Vietnamese Crab Cakes with Mango Chutney

Image
Vietnamese Crab Cakes with Mango Chutney Recipe only I remember being in Saigon as the locals still  call it and having a few different crab dishes, but I still like the comfort food like this dish. Easy to make when you don't have too much time and simply delicious. This is a great lazy Friday night recipe. Make sure to buy fresh herb when needed and not substituting with dried, expensive herbs in a glass jar. It is also best to use fresh crab meat. This dish can be made ahead of time and kept in the fridge overnight. Thanks for liking the history of Asian food. INGREDIENTS MANGO CHUTNEY 1/2 cup palm sugar 1 firm, ripe mango, diced 1/4 cup rice wine vinegar 2 tablespoons fresh lime juice pinch of sea salt CRAB CAKES 1/2 cup mayonnaise 1 large egg 2 tablespoons fish sauce 1 tablespoon fresh, peeled ginger, very chopped (minced) 1 tablespoon fresh coriander leaf, finely chopped 1 teaspoon sesame oil, toasted. ( remember sesame oil is very strong) 1 long red chili, seeded and finely ...
Read more

Malaysian Penang Duck Curry

Image
Malaysian Penang Duck Curry Recipe only Penang is a state in Malaysia located on the northwest coast of Peninsular Malaysia, by the Strait of Malacca. Penang state is bordered by Kedah in the north and east, and Perak in the south. The curry paste used is similar to the Thai red curry paste, but has a sweeter finish to the dish. INGREDIENTS 8 duck legs 2 litres chicken or duck stock 1/2 butternut pumpkin, peeled and roasted 2 banana chilies, cut in half and seeds removed PENANG PASTE 25 dried long red chilies 1 teaspoon ground coriander 2 teaspoons ground cumin 2 garlic cloves, quartered 8 spring onions, chopped coarsely 2 10 cm stalks of lemongrass, white part only, thinly sliced 2 cm piece fresh galangal, chopped finely 2 teaspoons shrimp paste 1/2 cup roasted, unsalted peanuts 2 tablespoons peanut oil PENANG SAUCE 250g Penang paste 125 g palm sugar, grated 125 ml fish sauce 1.5 litres coconut milk oil or duck fat for frying METHOD Penang paste 1.  Place chilies in hat water...
Read more