Southern style pork rib stir fry
| Paste | |
| 20g | Lemon grass |
| 4g | Kaffir lime skin |
| 20g | Bird’s eye chillies |
| 7g | Tamarind |
| 7g | Galangal ginger |
| 10g | Garlic |
| 10g | Red onion |
| 5g | White pepper corns |
| Preparation | |
| 1 Cup | Pork ribs, deboned |
| 5g | Galangal ginger |
| 1 Tsp | Young pepper corns |
| 3 | Kaffir lime leaves, finely sliced |
| 1/3 Cup | Paste (above) |
| 1 Tab | Vegetable oil |
| 1 Cup | Chicken Stock |
| 1/2 Tab | Fish sauce |
| 1 Tsp | White sugar |
- On a low heat heat the oil in a wok and add paste. Keep moving to prevent sticking. Cook until fragrant
- Add the pork to the wok and heat until cooked. If mix starts to stick add a little stock
- Add fish sauce, stock and sugar. Boil until the mix dries out
- Add pepper corns and kaffir lime leaves and serve