Käännämme tämän reseptin kielellesi... Sivu päivittyy automaattisesti.
Burmese Pork Ribs with Tamarind
Tender pork ribs slow-cooked in a rich, tangy tamarind sauce, offering a delightful balance of sweet, sour, and savory flavors. This dish is a testament to the complex and comforting nature of Burmese cuisine.
🧂 Ainekset
- 1 kg Pork ribs(cut into individual portions)
- 100 g Tamarind paste
- 200 ml Boiling water
- 2 medium Onions(finely chopped)
- 6 cloves Garlic(minced)
- 2 cm Ginger(grated)
- 2 Dried red chilies(seeded and chopped (adjust to taste))
- 4 tbsp Fish sauce
- 100 g Brown sugar
- 1 tsp Turmeric powder
- 2 tbsp Vegetable oil
- to taste Salt
👨🍳 Ohjeet
- 1
Prepare the tamarind: Soak the tamarind pulp in boiling water for 15 minutes. Mash with a fork, then strain through a sieve to get the tamarind liquid. Discard the solids.
- 2
In a blender, combine the chopped onions, minced garlic, grated ginger, and chopped dried red chilies. Blend into a smooth paste.
- 3
Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the blended paste and sauté for 8-10 minutes until fragrant and the oil starts to separate.
- 4
Add the pork ribs to the pot and sear them on all sides until browned, about 5-7 minutes.
- 5
Stir in the turmeric powder, fish sauce, brown sugar, and the prepared tamarind liquid. Add enough water to just cover the ribs. Season with salt to taste.
- 6
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the pork is very tender and the sauce has thickened. Stir occasionally to prevent sticking.
- 7
If the sauce is too thin, remove the lid for the last 15-20 minutes of cooking to allow it to reduce and thicken further.
- 8
Serve hot with steamed rice.
💡 Ammattilaisvinkit
- ✓For a deeper flavor, marinate the pork ribs in the blended paste, fish sauce, and sugar for at least 30 minutes before cooking.
- ✓Adjust the amount of dried chilies to control the spice level.
- ✓If you prefer a sweeter sauce, add a little more brown sugar.
- ✓Ensure the ribs are tender enough to fall off the bone for the best texture.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a few kaffir lime leaves or a stalk of lemongrass during simmering for an aromatic boost.
- For a spicier kick, add fresh chilies along with the dried ones.
- This recipe can also be adapted for chicken thighs or beef.