So I'm a terrible person. I didn't really take down notes. I did mental notes instead. This is by no means an exact recipe but really how you feel that day and how spicy or curry flavor you want. And also you really should just use 1 onion instead of 2. I had binged on Youtube recipes on French onion soup and had this crazy idea of caramelizing a bunch of onions for this recipe. You certainly don't have to. And of course if you can't wait for 3hrs, go ahead and use ground pork or chicken or fish balls.
Of course the beauty of this dish is to let every cook....slow......and low. Really draw out the flavors of the ingredients.
As for the rice, it just so happened I had a pinch of saffron left. A gift from a friend. It's optional and you can totally experiment with other spices like cardamon or cumin.
INGREDIENTS
Curry Pork Ribs
- Pork ribs
- Couple potatoes
- 2 medium size onions
- 1 stalk of lemongrass
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- Coconut milk
- 2 tablespoon curry powder
- Salt + pepper
- Scallions
Coconut Saffron Rice
- Rice
- Coconut milk
- Pinch of saffron
- Pinch of salt
Get a real big pot or Dutch oven hot on a stove. Season the ribs with salt + pepper. Add enough oil to cover the bottom of the pot and brown all the ribs. Do in batches if needed. Remove the ribs and let them hang out a bit.
Add more oil if the pot is dry. Toss in the lemongrass and grated ginger and garlic. Stir. Add in the onion slices. Stir to mix everything together. Lower the heat to medium and slowly cook the onions till they start to caramelize, about 15-20mins. Sprinkle in the curry power and stir well.
Add the ribs. Add a whole can of coconut milk and than pour enough liquid (water or stock) to barely cover the ribs. Turn the heat up to high and bring the mixture to a boil. Once it start to boil, lower the heat to low, cover, and let it braise for couple hours.
Give it a good stir every 30mins.
2 hours later.....give it a taste. More coconut milk? Too much coconut milk? More curry powder? This is a good time to tweak it to your liking.
Add in the diced potatoes and cook till the ribs and potatoes are tender.
* I really wanted a thick curry, so I turned up the heat, after putting in the potatoes, and let the mixture cook without the lid.
To make the rice, cook the rice according to the directions on the package/box. And since it was my first time making coconut rice, I did half coconut milk and half water. Add saffron and a pinch of salt. Stir the uncooked rice. Cook the rice.
To serve, scoop the rice onto a plate, add couple ribs, add sauce, and sprinkle some scallions.
