Burmese Pork Ribs with Tamarind

Name: Burmese Pork Ribs with Tamarind
Prep time: PT20 minutes
Cook time: PT1 hour 30 minutes
Total time: PT1 hour 50 minutes
Yield: 4
Cuisine: Myanmar
Ingredients: 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

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.

준비 시간20 minutes

조리 시간1 hour 30 minutes

총 시간1 hour 50 minutes

1회 제공량4

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

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.

요리 기록 추적

💡 전문가 팁

✓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.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

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.