Ingredients: |
Ingredients: SERVES 2-3 as a Main Entree, OR 4-6 as an Appetizer
1-2 lbs pork ribs, chopped into 2-3 inch segments
7-8 cloves garlic
3/4 cup fresh coriander (cilantro) leaves and stem, chopped
2 Tbsp. fish sauce
1 Tbsp. sherry (or cooking sherry)
1/2 cup all-purpose flour
1/3 tsp. salt
1/2 tsp. white pepper (available in the spice section of most supermarkets)
1-2 cups high-heat oil for deep-frying, such as coconut or canola
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Directions: |
Directions:1.Place garlic, coriander, fish sauce, and sherry in a mini chopper or food processor. Blitz to create an aromatic green marinade.
2.Place prepared pork ribs in a mixing bowl. Pour or scoop the marinade over. Toss well to mix and set in the refrigerator at least 20 minutes, or up to 24 hours.
3.In another bowl, combine the flour with the salt and white pepper, stirring well to mix.
4.Gently turn or "roll" the ribs in the flour mixture until well coated. Place on a clean plate (you can pile them on top of one another). Leave as much of the green paste on the ribs as possible -- this will become part of the batter.
5.Heat the oil in a wok or frying pan over high heat (it should be at least 1 inch deep). To test if oil is hot enough, dip one corner of a floured rib into the oil. If it begins to sizzle and cook, the oil is ready.
6.Carefully place the first batch of ribs in the oil, being sure not to disturb them for the first minute of frying. Reduce heat to medium, or just hot enough to keep the ribs frying nicely.
7.Using tongs to turn, fry the ribs at least 5 minutes on each side, or until they turn a deep golden brown. To see if they are cooked, remove one from the oil and slice it open close to the bone - it should be white or very light pink inside.
8.When ribs are done, set to drain on a paper towel (or clean tea towel). Serve immediately with Thai sweet chili sauce for dipping (available by the bottle in the Asian section of most supermarkets). If desired, garnish with fresh coriander and lime wedges, and ENJOY! |
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