The weekend started innocently enough. We took out ribless pork ribs with plans to cook them, but he’s been busy lately at the restaurant I decided to make Thai pork ribs and pulled out Andy Ricker’s Pok Pok cookbook.
I had hoped to eat at Pok Pok when I visited Portland 2 years ago but it was so popular that a group of 8 people could never get a table so I figured this was the next best thing.
Little did I know that this simple idea of making a recipe would keep me amused for the weekend. Saturday morning I made my list of new sauces I needed to buy.
I have the basics: fish sauce and sesame oil but I had to search for shao xing cooking wine and thin Thai soy sauce – not an easy feat as Asian supermarkets have 25 different kinds of soy sauce in several different languages.
But I’ve shopped here before, spending 25 minutes trying to find ramen noodles in the aisle dedicated to noodles and knew patience would be a virtue.
Armed and ready to do this solo, I realized I didn’t know how to tackle the lemongrass so Chef Rouge offered to step in and showed me that chopping it first would help immensely in the mortar and pestle, which is good to know as I would have just hacked at it whole.
So while he was at it I asked him to help with the limes as well. Even though I wanted to cook for him, he loves to do it and technically he was helping with ingredients for the cucumber salad and jaew dipping sauce.
[recipe]
I’m on a cookbook kick this summer and want to try out more international recipes, any suggestions for good books or dishes?
[wpurp-searchable-recipe]Thai Pork Ribs – Sii Khrong Muu Yaang – – honey ((2T for the marinade, 4T for the glaze) – we used burnt honey because we have it but the recipe calls for regular), Thai thin soy sauce, Shaoxing rice wine, grated ginger, sesame oil, pepper, ceylon cinnamon, ground nutmeg, pork spareribs (cut 2 inches wide), , In a bowl, combine 2 tablespoons of honey, soy sauce, rice wine, ginger, sesame oil, pepper, cinnamon, and nutmeg. Refrigerate overnight.; Preheat back of barbecue to 220F. Bring ribs to room temperature and place on indirect heat. Rotate every so often. Ribs should be cooked in 1-2 hours depending on size.; Mix remaining honey with 2 tablespoons of hot water and and brush on ribs in last 10 minutes of cooking as a glaze.; ; – – food – Canada – food – Ontario – Thai – Toronto – – [/wpurp-searchable-recipe]
That looks so delicious. If I ate pork I would tear those apart! 😀
How was I a vegetarian for a year? Please someone explain this sad fact to me.
Yum, that looks delicious! If you’re interested in some more Thai recipes, try out the Jim Thompson cookbook, some great dishes in there. Also try any of Luke Nguyen’s cookbooks (some of his recipes are also on the SBS Australia website), for some gorgeous modern Vietnamese recipes.
Looks absolutely delicious. I’ll be heading to Thailand in a week and I was thinking of checking out cooking classes (to beef up my non-existent skill lol)..I saved this dish’s name in my notebook, thank you..
I fail miserably at Thai cooking (even though I took cookery classes in Thailand), but I’m a master at the grill. This is a Thai recipe I could probably pull off!
mmmmm, looks nice, I’ll try 🙂
Oh wow. I’ve been living off toast and pasta for a few weeks now! This looks delicious!
That looks delicious. Thanks for the recipe!
Oh my goodness – this looks delicious! Thank you for providing a recipe.. I’m a sucker for anything with lemongrass (or pork.. or Thai food.. for that matter!)
Those flavors sound delicious together. I’m a fan of the Silver Spoon cookbook which I am told is in every Italian woman’s kitchen.
That’s so yummy! I love to have lemon grass in my food. They smell and taste so much better.