Fermented or cured pork ribs

Ingredients for 4 servings:

• 1 kg ribs (pork ribs, preferably with cartilage – baby pork ribs)
• ½ cup rice (jasmine rice), cooked
• 1 tbsp salt
• 3 tbsp garlic, chopped
• e.g. oil for frying
• e.g. garlic, sliced
• n. B. Shallot(s) (Thai shallots), sliced
• e.g. ginger, cut into julienne strips
• e.g. chili pepper(s), finely chopped
• e.g. lime(s), cut into small pieces

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Cooking/baking time approx. 10 minutes; Total time approx. 3 days 30 minutes

a recipe from Thailand

First, grind the salt and garlic in a mortar and pestle until a fine paste forms. Then add the rice and continue grinding until well blended. You can also use a hand blender for this. Wash the ribs and dry them very carefully. Rub them thoroughly with the paste, knead the ribs, and place them in a very clean glass container, a freezer bag, or a plastic container. Let them stand at room temperature for 3 days. Then check the acidity. Take a small piece of rib and deep-fry it to test it. You may want to continue fermenting for up to 5 days (my ribs were ready on day 4, in a so-called Berlin summer with temperatures around 23°C). When the ribs are good, deep-fry them in very hot oil for 8-10 minutes at a fairly low heat. I baked them in the oven for about 80 minutes at 200°C, turning them frequently. This works well and saves some fat. To serve, garnish with sliced ​​garlic and Thai shallots, julienned ginger, finely chopped chili peppers, and small pieces of lime. The ribs are usually served with sticky rice and are delicious with beer or Thai whiskey.