{"id":1258,"date":"2014-06-19T13:55:05","date_gmt":"2014-06-19T13:55:05","guid":{"rendered":"http:\/\/wordpress.trainingelite.com\/?p=1258"},"modified":"2014-06-19T14:18:36","modified_gmt":"2014-06-19T14:18:36","slug":"day-46-southern-not-us-style-pork-rib-stirvfry","status":"publish","type":"post","link":"http:\/\/wordpress.trainingelite.com\/?p=1258","title":{"rendered":"Day 46 – Southern (not U.S.) style pork rib stir fry"},"content":{"rendered":"

Southern style pork rib stir fry
\n<\/strong><\/p>\n

\"Click<\/a>
Click on image to see full size version<\/figcaption><\/figure>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Paste<\/strong><\/td>\n<\/td>\n<\/tr>\n
20g<\/td>\nLemon grass<\/td>\n<\/tr>\n
4g<\/td>\nKaffir lime skin<\/td>\n<\/tr>\n
20g<\/td>\nBird’s eye chillies<\/td>\n<\/tr>\n
7g<\/td>\nTamarind<\/td>\n<\/tr>\n
7g<\/td>\nGalangal ginger<\/td>\n<\/tr>\n
10g<\/td>\nGarlic<\/td>\n<\/tr>\n
10g<\/td>\nRed onion<\/td>\n<\/tr>\n
5g<\/td>\nWhite pepper corns<\/td>\n<\/tr>\n
Preparation<\/strong><\/td>\n<\/td>\n<\/tr>\n
1 Cup<\/td>\nPork ribs, deboned<\/td>\n<\/tr>\n
5g<\/td>\nGalangal ginger<\/td>\n<\/tr>\n
1 Tsp<\/td>\nYoung pepper corns<\/td>\n<\/tr>\n
3<\/td>\nKaffir lime leaves, finely sliced<\/td>\n<\/tr>\n
1\/3 Cup<\/td>\nPaste (above)<\/td>\n<\/tr>\n
1 Tab<\/td>\nVegetable oil<\/td>\n<\/tr>\n
1 Cup<\/td>\nChicken Stock<\/td>\n<\/tr>\n
1\/2 Tab<\/td>\nFish sauce<\/td>\n<\/tr>\n
1 Tsp<\/td>\nWhite sugar<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
    \n
  1. On a low heat heat the oil in a wok and add paste. Keep moving to prevent sticking. Cook until fragrant<\/li>\n
  2. Add the pork to the wok and heat until cooked. If mix starts to stick add a little stock<\/li>\n
  3. Add fish sauce, stock and sugar. Boil until the mix dries out<\/li>\n
  4. Add pepper corns and kaffir lime leaves and serve<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1258","post","type-post","status-publish","format-standard","hentry","category-thailand"],"_links":{"self":[{"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/posts\/1258","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1258"}],"version-history":[{"count":5,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/posts\/1258\/revisions"}],"predecessor-version":[{"id":1266,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=\/wp\/v2\/posts\/1258\/revisions\/1266"}],"wp:attachment":[{"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1258"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wordpress.trainingelite.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}