Dish of Pork Ribs with Lemon Grass
(click to enlarge)

Pork Ribs with Lemon Grass


Vietnam - Khmer Krom   -   Sa Suon Chien
serves:
Effort:
Sched:
DoAhead:  		 4 app
***
2+ hr
Note-2		 A delicious and substantial appetizer - the method is deep fried, but you could grill them instead. This dish came by way of Vietnam, but the dipping sauce is Cambodian Tuk Meric, so it is likely from Khmer Krom, the Mekong delta region annexed from Cambodia.




2
a/r
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2
4
8
1
2
1
4
4
----
8
2
2
#

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cl


t
t
T
T
---
T
t
t
Pork Spare Ribs
Oil for deep fry
-- Marinade
Lemon Grass stalk
Garlic
Thai Chili fresh
Salt
Palm Sugar
Pepper fresh grind
Fish Sauce
Sesame Oil dark
-- Dipping Sauce
Lime Juice
Salt
Pepper fresh ground  
Prep   -   (3-1/2 hrs - 30 min work)
  1. Separate PORK RIBS and chop into 2" lengths. A sharp Chinese cleaver knife driven by a soft faced mallet is perfect for this job. If any pieces are too thick, cut them in half.
  2. Remove tough outer leaves of LEMON GRASS and cut off the hard root end. Smash the bottom 5 inches flat with the smooth side of your kitchen mallet and slice very thin crosswise, Then pound in mortar (Note-1).
  3. Select red THAI CHILIS if you have some, or use green, or half the number of Serranos (not as hot but a lot bigger). Chop fine, then crush well in the mortar.
  4. Crush GARLIC, chop fine, then pound in the mortar.
  5. Mix all Marinade items, Lemon Grass, Salt, and massage into Pork Ribs. Marinade at a cool room temperature for at least an hour (2 or 3 hours is better), turning occasionally.
  6. Make dipping sauce by squeezing fresh LIME JUICE and mixing with Pepper and Salt.
Run   -   (20 min)
  1. Remove Pork Ribs from marinade and wipe off excess marinade.
  2. Heat deep fry oil hot enough to fry well, about 350°F/175°C. Fry Pork Ribs in batches until browned. Don't let the oil get too hot, the ribs need enough time to cook through before they get too brown. Drain thoroughly and keep warm while frying subsequent batches.
  3. Serve warm with the Dipping Sauce.
NOTES:

  1. Mortar:

      A large stone mortar and pestle is traditional, but after crushing and chopping you could run the marinade ingredients in a mini-prep food processor, adding each ingredient in turn until you have a smooth paste. Actually, I run the Lemon Grass and Chilies in the mini-prep and then pound in the mortar. This gives me the better texture of mortar pounding without so much pounding.

  2. Do Ahead:

    If preparing in advance you can refrigerate in the marinade overnight, or you can finish fry the ribs (trying not to eat too many) and refrigerate them. When needed, reheat some of the oil and fry them until heated through, drain well and serve. Or you can heat them in the oven without additional oil.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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