Braised Pork Ribs with Curry Paste - Talard Thai Food Service

BRAISED PORK RIBS WITH CURRY PASTE RECIPE

Recipe by celebrity chef Phol Tantasathien

Indulge in tender, fall-off-the-bone Thai Braised Pork Ribs infused with aromatic MAE PLOY Red Curry Paste and a medley of Thai herbs like lemongrass, kaffir lime, turmeric, and peppercorns. This flavourful and comforting dish offers a delightful balance of spicy, savoury, and slightly sweet notes. A perfect hearty meal that’s easier to make than you think!

Ingredients (for 1-2 people – as a main dish with rice)

500g Pork Ribs, cut into individual ribs or small sections
40g (approx. 2-3 tbsp) MAE PLOY Red Curry Paste
1 Stalk Lemongrass, bruised and roughly sliced
3 Kaffir Lime Leaves, shredded or torn
5g Fresh Turmeric, sliced or grated (or 1/2 tsp ground turmeric)
2 tsp Black Peppercorns, lightly crushed
5g Fresh Green Peppercorns (optional, adds a fresh peppery bite)
1 tbsp Corn Starch
1 tbsp Palm sugar
1/4 tsp Salt (or to taste, as curry paste and sauces contain salt)
1 tbsp Oyster Sauce
2 tsp Light Soy Sauce
2 tsp Seasoning Sauce (e.g., Golden Mountain or Maggi)
500ml Water (or enough to just cover the ribs)
1-8 Bird’s Eye Chillies (Prik Kee Noo), whole or lightly bruised (adjust to your spice preference, original recipe used 18 which is very spicy for 1-2 serves)
1 Red Chilli (larger variety like spur chilli), diagonally sliced (for garnish)

Method

Marinate Pork Ribs: In a bowl, combine the pork ribs with MAE PLOY Red Curry Paste, sugar, salt, light soy sauce, seasoning sauce, oyster sauce, lightly crushed black peppercorns, and corn starch. Mix thoroughly to ensure the ribs are well-coated.
Add Aromatics to Marinade: Add the sliced lemongrass, shredded/torn kaffir lime leaves, and sliced/grated fresh turmeric to the bowl with the marinated ribs. Toss to combine. Let it marinate for at least 30 minutes at room temperature, or longer in the refrigerator (up to a few hours).
Braise the Ribs:
1. Transfer the marinated pork ribs and all the aromatics from the bowl into a medium-sized pot or Dutch oven.
1. Add the 500ml of water (or just enough to barely cover the ribs).
1. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently.
Simmer Until Tender: Braise the pork ribs for 1 to 1.5 hours, or until they are very tender and almost falling off the bone. Check occasionally and add a little more hot water if the liquid reduces too much, ensuring the ribs remain mostly submerged.
Add Final Flavours: Once the ribs are tender, add the whole or bruised Bird’s Eye chillies and the fresh green peppercorns (if using) to the pot. Stir gently.
Finish and Serve: Let it simmer for another 5-10 minutes to allow the flavours of the fresh chillies and green peppercorns to meld into the sauce. The sauce should have thickened slightly.
Serve: Carefully transfer the braised pork ribs and sauce to a serving dish. Garnish with the diagonally sliced red chilli and a few extra kaffir lime leaves if desired. Serve hot with steamed jasmine rice.

Note
The original recipe suggested 18 Bird’s Eye chillies, which would make this dish extremely spicy for 1-2 servings; please adjust the number of chillies to your personal preference. The braising time may vary depending on the thickness and type of pork ribs. For an even richer flavour, you