Malaysian Cuisine - Meat
Pork Ribs Curry
April 23, 2019
| Recipe by Bake with Paws
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Curry is an all time favourite in our family. This time, I used the pork-ribs that my mother in-law bought for soup and turned it into a pork-ribs curry instead. I always like to cook the curry with a little more gravy as I know the gravy will usually be finished first. I am also not a meat person, so I usually just enjoy the gravy. The spice paste ingredients are quite similar to a Rendang recipe.
A mouthwatering pork rib curry cooked from scratch using fresh herbs. This dish features tender pork ribs simmered in a rich, aromatic sauce, enhanced by the vibrant flavors of freshly ground spices and herbs, offering a delightful and flavorful culinary experience.
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How To Make Pork Ribs Curry
Yields: 5 servings
INGREDIENTS:
600g or more pork ribs
4 tbsp cooking oil
400g coconut milk
4 kaffir lime leaves crushed
4 turmeric leave, sliced finely
Salt to taste
Sugar to taste (I omitted)
Water
Spice Paste (to blend:
10 (100g) shallots
3 cloves garlic
1.5 inch (25g) ginger
1.5 inch (25g) lengkuas
1 knob (25g) turmeric
7 stalks lemongrass, use the white part
10 dried red chillies, soaked in hot water and seeded
1 tbsp coriander powder
METHOD:
- Blend the spice paste ingredients in a food processor until smooth with a little water added. Transfer the paste into a bowl and add in coriander powder.
- Heat the oil in a wok over medium heat, add in the spice paste. Stir fry until aromatic and oil begins to separate.
- Add in the pork ribs and stir until all well coated. Then add in the coconut milk.
- Simmer on low heat for 20 minutes or until the gravy is thickening. Stir occasionally to prevent the prevent from burning at the bottom and add some water if necessary.
- Add all the turmeric leaves and kaffir lime leaves.
- Season with salt and sugar to taste. Continue to cook for another few minutes. Dish out and serve with steamed rice.
Labels:
Malaysian Cuisine - Meat,
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