Slow Cooked Thai Pork Rib Casserole

Dtǔn Sîi-kroong Moo ตุ๋นซี่โครงหมู

SERVES 2-4

Ingredients:

2 tbsp. vegetable oil (nám-man-pʉ̂ʉt น้ำมันพืช)

1 kg pork ribs (sîi-kroong moo ซี่โครงหมู), chopped into 2-inch segments

6 Thai shallots (hɔ̌ɔm-dɛɛng หอมแดง), peeled and halved

5 cloves garlic (grà~tiiam กระเทียม) , minced

4 medium tomatoes quartered or similar quantity of tinned tomatoes

2 carrots (kɛɛ-rɔ̀t แครอท), peeled and sliced

2 thumb-size pieces galangal (nám-bplaa น้ำปลา) or ginger (king ขิง), grated

2 tbsp. tomato paste (waang má~kʉ̌ʉa-têet วางมะเขือเทศ)

2 pork or beef stock (náam-dtôm น้ำต้ม) cubes

2 tbsp. chilli jam (nám-prík-pǎo น้ำพริกเผา)

3 tbsp. Chinese cooking wine (waai jiin ไวน์จีน)

1 tbsp. fish sauce (nám-bplaa น้ำปลา)

2 tsp. dark soy sauce (sɔ́ɔt-tùua-lʉ̌ʉang ซอสถั่วเหลือง) (or substitute 2 tsp. regular soy sauce)

1/2 to 1 tsp. chilli flakes (pǒng prík ผงพริก) to taste

1/2 tsp. ground coriander seeds (mét pàk-chii เม็ดผักชี)

Method:

1. Trim the pork ribs, cut into 4-5cms pieces.

3. Put the oil in a wok and preheat.

4. Fry the ribs just to brown the outside and make the fat a little crispy.

5. Put all the ingredients into a slow cooker, cover with water and cook for 4 hours or until pork is tender.

6. Refrigerate overnight and skim fat from the surface. Reheat, garnish with coriander sprigs and serve with Jasmine rice and Asian greens.