Pork Ribs with Pickled Mustard Greens
Description
Courtesy of Chef Jam Sanitchat, owner of Thai Fresh
Ingredients
8 c. chicken stock or water
2 lbs. pork ribs or shoulder, cut into 1-in. cubes
1 shallot, crushed
5 cilantro stems, roots removed
4–5 cracked peppercorns
1 t. salt
1 T. fish sauce
½ T. sugar
2 T. soy sauce
1 lb. pickled mustard greens (See recipe for Jam's Thai Pickled Greens)
Methods/steps
Bring the stock to a boil in a large pot, and add all the remaining ingredients. Simmer until the pork is tender, about 45 minutes for ribs or 20 minutes for shoulder. Add the mustard greens and more water or stock, if needed, and adjust seasoning. Serve over rice or as a soup.
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