Kraduk Moo Tod (Fried Pork Spare Ribs)
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?
Bangkok (Krung Thep Maha Nakhon), Thailand
I made it!
5 people made this
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
15 min › Cook:
30 min › Extra time:
1 hr marinating › Ready in:
1 hr 45 min
Cut the spareribs into individual pieces, with the bone part in the middle.
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.
Put the spareribs in a largish bowl. Add the marinate. Mix well. Let the ribs absorb the marinate for about an hour.
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.
Serve as part of a meal or as a snack with an ice cold beer.
Reviews and ratings
Reviews in English
User's IP: 184.108.40.206