Simple Tum Yum Pork Ribs
This one is very tasty, yet so simple to make. Don’t pass it up without giving it a try. Yep, it’s the small bowl in the center of the feast.
Ingredients:
1 lb pork short ribs, cut into pieces
2 stalks of lemon grass, only top part and tough outer layers of bottom part, reserve the bottoms for pad kee mao
about 20 sichuan pepper corn pods
1 knob of ginger, about 1 inch, thinly sliced
2 green onions, only green part, reserve white parts for pad kee mao
6 shiitake mushroom stems only, save caps for pad kee mao
2 TBSP fish sauce and salt to taste
Method:
Thoroughly clean pork ribs. Put all ingredients into a large enough pot, fill up with cold water to completely cover ribs.
Bring it up to a boil, reduce heat to low, and let it simmer for about 45 minutes. Once in a while, check on the water level, add more water as needed and push down any lemon grass or green onions sticking up, and skim off any foamy part on top.
As I was cooking pork ribs, I used some of the ingredients mentioned above for pad kee mao.
Once everything is cooked and dished up, kill the heat and fish out the pork ribs into a bowl, season the soup with fish sauce and salt to taste. Ladle the soup onto the ribs and enjoy! Pork ribs will be fall-off-the-bone tender, and the soup has a nice tangy flavor, just the same as your favorite Thai restaurant.
