Kraduk Moo Tod (Fried Pork Spare Ribs)

Kraduk Moo Tod (Fried Pork Spare Ribs)


3 people made this

About this recipe: This is another one of those very addictive unhealthy things for you. I guess in moderation it wouldn't be the end of the world, but who can hold back, when presented with a plate of hot, crispy, crunchy, fatty, salty, tiny bits of pork goodness?

Toi Bangkok (Krung Thep Maha Nakhon), Thailand

Serves: 6 

  • 1 kg pork spareribs, cut into 5 cm strips, through the bones
  • 2 tablespoons coriander roots, coarsely chopped
  • 2 tablespoons garlic cloves, coarsely chopped
  • 1 teaspoon whole white peppercorn
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 4 cups peanut oil or other vegetable oil for deep-frying

Prep:15min  ›  Cook:30min  ›  Extra time:1hr marinating  ›  Ready in:1hr45min 

  1. Cut the spareribs into individual pieces, with the bone part in the middle.
  2. In a mortar pound the peppercorns until finely ground. Add the coriander roots and garlic and pound until everything comes together in a cohesive mass. Add sugar and fishsauce.
  3. Put the spareribs in a largish bowl. Add the marinate. Mix well. Let the ribs absorb the marinate for about an hour.
  4. When ready to fry, heat the oil in a deep pot or wok over medium heat. Fry the spareribs in small batches for about 5-7 minutes or until nicely browned and cooked through.
  5. Serve as part of a meal or as a snack with an ice cold beer.

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