Friday, November 15, 2013

Southern Thai Pork Ribs

Southern Style Pork Bone ( Gar Doog Mu Hung Le )
Southern Style Pork Bone ( Gar Doog Mu Hung Le )

Recipe adapted from Appon's Thai Food

5g dried red chillies, soaked 
65g shallots
30g garlic
1 stalk lemon grass, chopped
30g coriander roots

650g pork spare ribs, blanched
2 tbsp fish sauce
1 cup water
2 tbsp oil
1 tbsp grated palm sugar

  • Place everything in (A) into a blender and blitz to form a paste.
  • Put (B) into a saucepan and mix in the paste.  Set aside to marinate for at least 30 minutes. Then put the saucepan over medium high heat and bring to the boil. Reduce the heat and simmer for about 2 hours or until ribs are tender.  Add more water if it dries up.

I am submitting this post to  Asian Food Fest  (Thailand) - November Month 
    hosted by  Lena of  Frozen Wings


  1. Hi Veronica
    This dish looks so simple to prepare. I am sure the flavour must be really delicious. I will definitely scoop more sauce into my rice!

    1. Hi Mel you are right, the sauce is full of flavour. My kids loved it.

  2. Hi Veronica, another easy Thai dish which is good with rice. I believe it would be good if left to rest for some time, hehehe! Must try.

    1. Haha, didn't have any leftover to know if they tasted better overnight. I must say this is a very easy dish.

  3. hi veronica, i also saw Lite Home Bake making this dish earlier and my first time knowing this southern thai stye pork ribs. Hope you like this dish, sounds good and thx for your participation again!


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