Roast pork with fermented tofu

Ingredients for 2 servings:

• 400 g pork ribs, cut on the bone
• 1 cube of red fermented tofu (Daohuh Yie) with 2 tbsp liquid from the jar
• 2 cloves garlic
• 2 chili peppers, small red, maybe more or less (1-5 pcs.)
• 1 tbsp soy sauce, light
• 1 tbsp oyster sauce
• 1 tbsp sugar
• oil
• 1 chili pepper(s), long, red
• 1 chili pepper(s), long, yellow
• 1 handful of Thai basil, Bai Horapa

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 45 minutes

Muh Pad Daohuh Yie from Thailand

Crush a cube of red tofu with 2-4 tablespoons of the liquid and mix well with the ribs. Let marinate for at least 1 hour. Roughly crush the garlic and chilies in a mortar and pestle. Heat oil in a pan and fry this mixture. When it smells good, add the meat and fry briefly. Then add the soy and oyster sauce and the sugar. Mix well, then deglaze with a little water and simmer until the ribs are tender. This takes 60 to 90 minutes. In the meantime, slice the long chilies diagonally and remove the basil from the stems. When the meat is cooked, season to taste. Add a little more soy sauce and/or sugar to taste. Then add the chili slices and braise briefly. Remove the pan from the heat and stir in the basil. Now it’s ready to serve.