Thursday, May 27, 2010

Curry Country Pork Ribs

By Diana Hsieh

A few weeks ago, I made some excellent curried country pork ribs. The recipe wasn't intentional. I just used what I had in the fridge and pantry. (I was disappointed, for example, to discover just one can of coconut milk. Oh, the horror!) Happily, the result was utterly delicious!

Diana's Experimental Curried Country Pork Ribs

Sauté in a dutch oven over medium-high heat for a while:

1 tbsp bacon grease
3 medium onions

Then add:

5-6 lbs country pork ribs
1 small can diced tomatoes, with liquid (14.5 oz)
1 can coconut milk (13.5 oz)
1-2 tsp red curry paste

Add enough water to cover, perhaps about 4 cups. Simmer, covered, for a few hours, until the meat is falling-apart tender. Strain the meat, returning the liquid to the pan. Allow the liquid to cool somewhat, skim off the top layer of fat, then simmer it uncovered to reduce it. Meanwhile, after the meat has cooled sufficiently to handle it without excruciating pain, strip the meat from the bones and other refuse. Return the meat to the pot. Continue to cook the meat and liquid until reduced to the desired amount, if needed. (I like it just a bit wet.) Beware the possibility of burning as the liquid reduces: it's far safer to reduce the liquid fully before you add back the meat.

Serve and enjoy!
My total cooking time was about 6 hours.

A few notes: (1) I'm not sure that you need to sauté the onions beforehand; I just did that as I was preparing the other ingredients. (2) I'm sure that you could make the recipe in a slow-cooker. (3) It's a great dish to freeze for later eating. (That's where the meat in the picture is headed.) And (4) when you eat, beware the little bones that sometimes linger in the meat.

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