Name: Curry Pork Riblets
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 3
Ingredients: 2 tablespoons of vegetable oil; 2 cloves garlic, minced; 1/4 Cup of fresh or frozen minced lemon grass; 1 yellow onion, sliced; 2 tomatoes, diced; 1 lb (450 gram) of pork riblets, cut chunks bite sizes; 1 teaspoon of curry powder; 1/2 teaspoon of turmeric powder, or 1 tablespoon of grated fresh turmeric root; 2 tablespoons of fish sauce; 1 tablespoon of sugar; 1/2 teaspoon of salt; 1/4 teaspoon of black pepper; 1 cup of coconut milk; 2 cups of water; 5 rounded green eggplants, removed stems and cut in half; 5 rounded purple eggplants, removed stems and cut in half; 1/2 lb (225 gram) of tiny green eggplants removed eggplants from stem; 3 Kaffir lime leaves

Curry Pork Riblets

Curry Pork Riblets is a delightful Khmer country dish featuring a savory curry soup with pork riblets, small green eggplants, purple eggplants, and tiny green eggplants. The recipe combines aromatic spices and fresh ingredients to create a flavorful and comforting soup, showcasing the rich culinary heritage of Cambodia.

To prepare this dish, start by heating a soup pot and adding vegetable oil, minced garlic, minced lemon grass, sliced yellow onion, and diced tomatoes. Stirring the ingredients well infuses the pot with aromatic flavors. Next, add the pork riblets, along with curry powder, turmeric powder (or grated fresh turmeric root), fish sauce, sugar, salt, and black pepper. This step ensures the pork riblets are well-coated with the flavorful spices.

The heartiness of the soup comes from the addition of coconut milk and water, creating a rich and creamy broth. The recipe incorporates three types of eggplants – rounded green eggplants, rounded purple eggplants, and tiny green eggplants – which contribute varying textures and flavors to the soup. Kaffir lime leaves add a citrusy and fragrant note, enhancing the overall profile of the dish.

The final step involves cooking the soup on low heat until the pork riblets are tender, allowing the flavors to meld together. The resulting Curry Pork Riblets soup is best served hot, paired with rice for a satisfying and wholesome meal. This Khmer country food offers a delicious representation of Cambodian cuisine, blending traditional flavors with a variety of fresh and vibrant ingredients.

Ingredients

2 tablespoons of vegetable oil
2 cloves garlic, minced
1/4 Cup of fresh or frozen minced lemon grass
1 yellow onion, sliced
2 tomatoes, diced
1 lb (450 gram) of pork riblets, cut chunks bite sizes
1 teaspoon of curry powder
1/2 teaspoon of turmeric powder, or 1 tablespoon of grated fresh turmeric root
2 tablespoons of fish sauce
1 tablespoon of sugar
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 cup of coconut milk
2 cups of water
5 rounded green eggplants, removed stems and cut in half
5 rounded purple eggplants, removed stems and cut in half
1/2 lb (225 gram) of tiny green eggplants removed eggplants from stem
3 Kaffir lime leaves

Directions to make Curry Pork Riblets

Pre-heat a soup pot, add oil, garlic, lemon grass, onion and tomato, stirs well.
Add pork riblets, curry powder, turmeric powder, fish sauce, sugar, salt and black pepper, stirs well.
Add coconut milk, water, all eggplants and kaffir lime leaves, stirs and cook in low temperature till pork riblets tender.

Serve hot with rice .

Enjoy it