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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Medium
Today TasteVN will take you into the kitchen to immediately make the incredibly delicious pork rib curry, rich in flavor. This dish is sure to leave a strong impression on the whole family because of the deliciousness and attractiveness of braised dishes!
Ingredients for Pork Rib Curry For 4 people
Pork ribs 1 kg Cassava 300 gr (manioc) Sweet potato 100 gr Taro 100 gr Accompanying vegetables 20 gr (basil/cilantro/water spinach) Lemongrass 3 stalks Shallots 2 bulbs Garlic 3 cloves Onion 100 gr Shiitake mushrooms 150 gr Sugar 2 tablespoons Seasoning powder 2 tablespoons Salt 2 tablespoons Oyster sauce 2 tablespoons Annatto oil 3 tablespoons (cooking oil) Curry oil 3 tablespoons Curry powder 1/2 teaspoon Condensed milk 3 tablespoons Coconut milk 300 ml Filtered water 1 liter
How to choose fresh and delicious ingredients
How to choose good pork ribs
For rib pieces
- You should not choose ribs that are too small. Because small ribs are usually from small pigs, therefore the meat will not be of good quality due to being slaughtered early.
- When pressed, the pork should have good elasticity, and the surface should be dry and smooth.
- Besides that, you should choose ribs that are bright red, not too pale and not too dark. Especially, the ribs should not have a foul smell or be leaking fluid.
For cartilage ribs
- You should also choose ribs that have a bright red color, not too dark or too pale.
- You should not choose parts of the meat that have too much cartilage as it will make the dish tough.
- The cartilage should be ivory white and should not have any strange smell or be leaking fluid.
How to choose good taro
- Size: Choose tubers that are medium-sized, not too large or too small.
- Shape: Choose tubers that are round and egg-shaped, with a rough skin, many roots, and dirt sticking to the skin.
- Color: Choose taro with an opaque white interior, with many purple veins.
How to choose good sweet potatoes
- Choose sweet potatoes that have intact skins, not cracked or chipped. When holding the sweet potato, it should feel heavy, firm, and not bruised.
- Only choose those that are of moderate size, as larger ones will have more fibers.
- Do not choose sweet potatoes that are pockmarked or have black spots as these are signs that the sweet potatoes are spoiled.
How to make Pork Rib Curry
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Prepare the spare ribs
Wash the pork ribs with salt, rub salt on the ribs and massage evenly for 3 – 5 minutes to clean and eliminate odors, then rinse thoroughly with water.
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Blanch the ribs
Boil half an onion in hot water with 1/2 tablespoon of salt for 2 – 3 minutes, then add the pork ribs and blanch until the ribs shrink. Remove the ribs, rinse them clean, and cut them into bite-sized pieces.
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Marinate the ribs with spices
Marinate the ribs with 2 tablespoons of sugar, 2 tablespoons of seasoning, 1/2 tablespoon of salt, 2 tablespoons of oyster sauce, 3 tablespoons of curry oil, and 1/2 tablespoon of curry powder. Use your hands to mix and rub well so the dish absorbs the spices evenly, and let it marinate for 30 minutes.
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Prepare the other ingredients
Finely chop shallots and garlic. Finely chop a bit of lemongrass. Crush the remaining lemongrass and cut it into pieces.
For wood ear mushrooms, cut off the stems and soak them in diluted salt water for about 10 minutes. You should blanch the mushrooms in boiling water for about 1 – 2 minutes. Finally, rinse them with clean water and pay attention to the mushroom caps.
Dilute 1 tablespoon of salt in a bowl of water, then soak the taro and sweet potatoes for 15 – 20 minutes to clean off the sap, then cut them into bite-sized pieces. Cut the remaining onion into wedges.
Tip for you
If you buy dried wood ear mushrooms, soak them in warm water for 10 minutes to soften them, then use a knife to make a cross cut on top for aesthetics.
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Cook the curry
Add annatto oil to the pot, then add garlic, onion, and lemongrass and sauté until slightly golden and fragrant, then add the stalks of lemongrass to the pot and stir well. When all the ingredients are golden and fragrant, add the marinated meat and stir-fry evenly.
When the meat is firm, add 1 liter of water to simmer the ribs for 1 hour on low heat.
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Make cassava balls
Use a knife to make a long cut along the cassava root, then use your hands to peel off the skin. Cut off the head and tail of the cassava root as these parts contain a lot of toxins.
If you have time, you should soak the cassava in cold water overnight to remove all toxins from the cassava root and then rinse it with clean water several times.Grate the cassava, put it in a mesh bag, and squeeze out the water to filter out the residue. Add 2 tablespoons of tapioca flour, 2 tablespoons of gac color, 1/3 teaspoon of salt, 1 tablespoon of sugar to the cassava residue and knead the mixture well with your hands. The filtered water after pouring out will still have some flour left; add it to the mixture and mix well. Then shape into round balls.
Boil the cassava balls in boiling water for about 3 minutes, then remove them.
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Fry the potatoes
Add cooking oil to the pan, add sweet potatoes and taro to fry briefly, turning evenly until golden on all sides, do not fry too long, then remove to oil-absorbing paper.
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Completion
When the ribs in the pot have softened after 1 hour, add the potatoes, potato balls, and mushrooms, mix well, and then cook for another 10 minutes on low heat.
Add 300ml of coconut milk into a bowl with 3 tablespoons of condensed milk, stir the mixture well. Wait for the potatoes in the pot to be cooked, then add the coconut milk mixture, mix well, season to taste, add the onion, and turn off the heat.
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Final Product
The pork rib curry is delicious, well-seasoned, with tender ribs and a rich broth, sure to impress everyone at home! This dish goes wonderfully with bread, noodles, or rice!
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The dish pork rib curry is incredibly easy to make, isn’t it? Wishing you success in preparing this dish to treat your family and friends!
