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.