Curry Pork Riblets

5.0 from 1 vote

There are some meals that just wrap their arms around you like a warm hug, and this Curry Pork Riblets soup is exactly that kind of dish for my family. The smell of lemongrass and coconut milk drifting through the kitchen takes me right back to my grandmother’s countryside home, where she would spend hours tending to her little soup pot over a charcoal stove.

I still remember standing on my tiptoes to watch her drop those tiny purple and green eggplants into the bubbling golden broth. She’d always save a piece of riblet for me to nibble on while we waited for everyone to come home for lunch. That memory is so precious to me, and now I get to share this same comforting dish with you.

This isn’t one of those fancy restaurant curries with a long list of hard-to-find ingredients. This is real Khmer country food, the kind that fills your belly and makes you feel content all the way down to your toes. The pork gets so tender it practically falls off the bone, and those little eggplants soak up all that savory coconut broth like tiny sponges.

Why You’ll Love This Soup

If you’ve never cooked Cambodian food before, please don’t feel nervous. This recipe is very forgiving and I promise you can make it even if you’re just starting out in the kitchen. The steps are simple and the ingredients are straightforward.

The flavors in this soup are just beautiful together. You get that creamy richness from the coconut milk, warmth from the curry powder, and brightness from the lemongrass and kaffir lime leaves. It’s savory but not too heavy, with a little sweetness to balance everything out.

What I really love about this dish is that it’s a complete meal in one pot. You’ve got your protein from the pork, your vegetables from all those lovely eggplants, and the broth is so satisfying that you’ll want to spoon every last drop over your rice.

This is the kind of food that brings people together. When I make this for friends who have never tried Khmer cooking before, their eyes always light up after that first spoonful. It’s approachable and familiar, yet just different enough to feel special and new.

My Personal Experience with This Recipe

I learned to make this soup by watching, not by following written recipes. My mother and grandmother would laugh at me now if they saw me measuring things with spoons and cups. Back home, we cooked by handfuls and pinches, by how something looked and smelled.

The first few times I tried making this on my own, it never tasted quite right. Either I added too much water and the broth was thin, or I’d get impatient and the pork wouldn’t be tender enough. My mother would just smile and say keep trying, you’ll find your way with it.

And she was right. After making this soup maybe twenty or thirty times over the years, I finally understand what it should feel like. The way the eggplants should be soft but not mushy. The color the broth gets when the turmeric has had time to bloom. That moment when you taste it and know, yes, this is exactly right.

Now this recipe has become my own. I make it for my children when they’re feeling under the weather. I make it for neighbors who just had a baby. I make it on rainy Sundays when all I want is to stay home and let something good simmer on the stove. Each time I make it, I think about all the women in my family who made this same dish before me.

Easy-to-Find Ingredients

One thing that makes me happy about this recipe is that you don’t need to go to a special store for most of these ingredients. Your regular grocery store will have almost everything.

The pork riblets might be the one thing you need to ask for. Sometimes they’re called country-style ribs or just pork ribs cut into smaller pieces. If you can’t find them, don’t worry, you can use pork shoulder cut into chunks and it will be just as delicious.

For the eggplants, this is where you might need to visit an Asian market if your regular store doesn’t carry them. But honestly, even if you can’t find all three types I use, just using whatever small eggplants you can find will still give you a wonderful soup. I’ve made it with just the little green Thai eggplants before and it was still lovely.

The fresh lemongrass and kaffir lime leaves make such a difference, but if you can only find them frozen or dried, that’s perfectly fine. I keep both in my freezer all the time because I use them in so many Khmer dishes.

Ingredients List

2 tablespoons vegetable oil
2 cloves garlic, minced
1/4 cup fresh or frozen minced lemongrass
1 yellow onion, sliced
2 tomatoes, diced
1 pound pork riblets, cut into bite-sized chunks
1 teaspoon curry powder
1/2 teaspoon turmeric powder (or 1 tablespoon grated fresh turmeric root)
2 tablespoons fish sauce
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup coconut milk
2 cups water
5 round green eggplants, stems removed and cut in half
5 round purple eggplants, stems removed and cut in half
1/2 pound tiny green eggplants, removed from stems
3 kaffir lime leaves

Why These Ingredients Are Used

Vegetable oil: Just a little bit to start everything cooking and help the garlic and lemongrass release their flavors without burning
Garlic and lemongrass: These two together are the heart of so many Khmer dishes. They give the soup that aromatic foundation that makes it smell like home
Yellow onion and tomatoes: These soften and break down as they cook, adding sweetness and body to the broth
Pork riblets: The meat on the bone gives so much more flavor than boneless meat would. Plus chewing the little bits off the bone is part of the fun
Curry powder and turmeric: For that beautiful golden color and warm flavor. Fresh turmeric is lovely if you can find it, but powder works great
Fish sauce: This is our salt and our umami booster all in one. Don’t skip it, it won’t taste fishy, I promise
Sugar: Just a touch to balance the savory and bring out the sweetness in the coconut milk
Coconut milk: Makes everything rich and creamy. Use full fat for the best texture
All three eggplants: Each one has a slightly different texture. The tiny ones stay a bit firmer, the purple and green ones get soft and creamy
Kaffir lime leaves: They add this bright, citrusy note that makes the whole soup feel fresh and fragrant

Cooking Equipment Needed

Large soup pot or Dutch oven: You want something big enough to hold everything with room to stir. I use my big heavy bottomed pot that holds about 5 or 6 quarts
Sharp knife: For cutting the pork and prepping all the vegetables. A good sharp knife makes everything easier and safer
Cutting board: Give yourself plenty of space to work. I like using a big wooden board
Wooden spoon: For stirring everything together without scratching your pot
Measuring cups and spoons: Especially helpful when you’re making this for the first time
Small bowl: To hold your prepped ingredients near the stove so everything is ready when you need it

Cooking Instructions

Before you start anything, take a few minutes to get all your ingredients ready. This is what cooks call mis en place and it really does make everything smoother. Chop your garlic, slice your onion, dice your tomatoes, and get all those little eggplants washed and trimmed.

The pork riblets need to be cut into pieces that are easy to eat. I usually aim for pieces that are about two bites each, maybe an inch and a half or so. If you’re not sure about cutting through bones, ask your butcher to do it for you. Most will be happy to help.

Now let’s talk about those eggplants for a minute. The little tiny ones you can leave whole if they’re very small. The round green and purple ones should be cut in half so they cook through properly. Don’t peel any of them, the skin is thin and tender and holds everything together.

Step-by-Step Directions

Heat your pot over medium heat and add the vegetable oil. Give it a minute to warm up, you’ll see it get a little shimmery
Add the garlic, lemongrass, onion, and tomatoes to the pot. Stir everything together and let it cook for about 3 to 4 minutes until the onions start to soften and you can really smell the lemongrass
Add the pork riblets to the pot along with the curry powder, turmeric, fish sauce, sugar, salt, and black pepper. Stir everything really well so the meat gets coated in all those spices
Let the pork cook for about 5 minutes, stirring now and then. You’ll see it start to change color and the spices will toast a little bit, which makes them more flavorful
Pour in the coconut milk and water, then add all the eggplants and the kaffir lime leaves. Give everything a good stir so it’s all combined
Turn the heat down to low, put the lid on your pot, and let it simmer gently for about 45 minutes to an hour. You want it bubbling just a little, not boiling hard
Check the pork after 45 minutes. It should be tender enough that you can easily poke it with a fork. If it’s still a little tough, let it go another 15 minutes
Taste the broth and see if it needs anything. Sometimes I add another splash of fish sauce or a tiny bit more sugar depending on how it tastes
Serve hot with plenty of steamed jasmine rice. Make sure everyone gets some of each kind of eggplant in their bowl

Tips for Best Flavor

Don’t rush the first step. Letting the garlic and lemongrass cook for those few minutes before adding liquid makes such a difference in the final flavor
Use full fat coconut milk. The light kind just doesn’t give the same richness and the broth won’t be as satisfying
Be patient with the simmering. Low and slow is what makes the pork tender and lets all the flavors meld together beautifully
If you can find fresh turmeric, use it. Grate it right into the pot and it adds this lovely earthy flavor that powder just can’t quite match
Taste as you go. This is the only way to really learn how the flavors develop. Take a little spoonful at each stage
Don’t worry if the broth separates a little. Coconut milk can sometimes look a bit curdled if it simmers too hard, but it will still taste delicious
Let it rest for 10 minutes after cooking before serving. The flavors settle and everything comes together even more

Variations and Adaptations

Chicken instead of pork: Use bone-in chicken thighs cut into pieces. Cook time will be a little less, maybe 30 to 40 minutes
Vegetarian version: Use firm tofu and vegetable broth, add more vegetables like green beans or potatoes. Skip the fish sauce and use soy sauce or mushroom seasoning
Different eggplants: If you can’t find the Asian varieties, use Japanese eggplant cut into chunks or even regular globe eggplant, just cut it bigger so it doesn’t turn to mush
Spicier version: Add a fresh red chili or two when you’re cooking the aromatics. You can also serve with sliced fresh chilies on the side
Canned coconut cream: If you want an extra rich soup, use one can of coconut cream and one cup of water instead of the coconut milk
Add more vegetables: Sometimes I throw in some green beans or a handful of spinach at the very end. My kids love when I add little pieces of carrot
Make it in a slow cooker: Cook the aromatics and meat on the stove first, then transfer everything except the eggplants to the slow cooker. Cook on low for 6 hours, add eggplants for the last 30 minutes

Serving Suggestions

With jasmine rice: This is non-negotiable in my house. The broth needs rice to soak it up and make every bite perfect
With fresh herbs on the side: A little plate of cilantro, Thai basil, and maybe some mint lets everyone add their own fresh touch
With lime wedges: A squeeze of fresh lime right before eating brightens everything up so nicely
As part of a bigger meal: This soup is wonderful alongside other Khmer dishes like fresh spring rolls or a simple cucumber salad
With extra fish sauce and chilies: For those who like things saltier or spicier, set out a little dish with fish sauce and sliced bird’s eye chilies
In big bowls with soup spoons: This is the kind of meal where you want to curl up with a big bowl and just enjoy every spoonful

Storing Leftovers

Let the soup cool completely before putting it in the refrigerator. Don’t leave it out more than two hours though
Store in airtight containers: I like using glass containers so I can see what’s inside. The soup will keep for about 4 days in the fridge
The flavors get even better overnight: Seriously, this is one of those dishes that tastes even more delicious the next day after all the flavors have had time to get to know each other
Reheat gently on the stove: Low heat is best so the coconut milk doesn’t separate. Add a splash of water if it seems too thick
You can freeze this soup: It freezes really well for up to 3 months. Just thaw in the fridge overnight before reheating
The eggplants will be softer after freezing: That’s totally fine, they’ll still taste wonderful even if the texture changes a little

Final Thoughts

I hope you’ll try making this Curry Pork Riblets soup in your own kitchen. It’s one of those recipes that feels special without being complicated, the kind of meal that makes you slow down and actually enjoy your time around the table.

Food has always been how my family shows love. When I make this for someone, I’m giving them a piece of my history, a taste of those lazy afternoons in my grandmother’s village kitchen. The steam rising from the bowl, the way the golden broth glistens, the happy sighs around the table, that’s what cooking is really about.

If you’re interested in more Cambodian soups, you might also enjoy my recipe for Sour Soup with Fish and Agati Flowers , which is another family favorite that’s light and tangy and perfect for hot days. And if you’re looking for something totally different but still wonderfully comforting, my Coconut Sticky Rice with Mangoes is always a hit when you want something sweet.

For those of you who want to learn more about Cambodian ingredients and where to find them, I really love this guide to Khmer cooking essentials from a fellow food writer who explains everything so clearly. It’s helped me discover new sources for things I used to have trouble finding.

Remember that cooking is meant to be enjoyed, not stressed over. If your eggplants are a little smaller or your pork takes a bit longer to get tender, it’s all going to be okay. The love you put into it is what really matters.

Thank you for letting me share this recipe with you. Now go make some soup and feed the people you love.

Frequently Asked Questions

Q: Can I use canned coconut milk for this recipe?

A: Yes absolutely. I use canned coconut milk all the time. Just shake the can well before opening because the cream sometimes separates at the top.

Q: What if I can’t find all three types of eggplants?

A: That’s totally fine. Use whatever small eggplants you can find, or even just one or two types. The soup will still be delicious with fewer varieties.

Q: Is this soup very spicy?

A: No, this version is mild and family-friendly. The warmth comes from the curry powder, not from hot chilies. If you want heat, you can add fresh chilies or serve them on the side.

Q: Can I make this ahead for a party?

A: Yes and it’s actually better made a day ahead. Just reheat gently and maybe add a little fresh coconut milk at the end to freshen it up.

Q: My pork isn’t getting tender, what did I do wrong?

A: Sometimes pork needs longer to cook depending on the cut. Just let it simmer longer on low heat. If the liquid gets too low, add a little water. It will eventually get tender.

Q: Can I use ground pork instead of riblets?

A: You can, but the texture will be very different and you’ll lose that lovely bone flavor. If you use ground pork, just brown it with the aromatics and it will cook much faster.

Q: What does kaffir lime leaf taste like?

A: It’s citrusy and floral but not sour like lime juice. The flavor is hard to describe but it’s so beautiful and makes the soup taste authentically Khmer.

Q: Can I leave out the sugar?

A: You can, but it helps balance the saltiness of the fish sauce. If you’re avoiding sugar, try a tiny bit of honey or just leave it out and see if you like it.

Q: How do I know when the soup is done?

A: The pork should be tender enough to easily pull apart with a fork and the eggplants should be soft but still holding their shape. Taste the broth and make sure the flavors taste balanced to you.

Q: Is this soup gluten-free?

A: Yes, all the ingredients are naturally gluten-free as long as you check that your curry powder doesn’t have any wheat fillers. Most are fine though.