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Pork Ribs Curry Recipe

My maternal grandmother makes a fabulous dry chicken curry that doesn’t require coconut milk which in turn makes it healthier too. For my version of ‘dry curry’, I decided to use pork ribs instead of chicken and packed a whole bunch of spices into the paste that really made the dish so flavoursome and moreish. Spiciness level was probably about medium with just 15 dried chillies so if you prefer a less or more spicy flavour, just adjust the amount of chillies accordingly and tweak the portion of seasoning too.

Pork Ribs Curry Recipe

Pork Ribs Curry Recipe

Ingredients (serves 2-3)
500g pork spare ribs, chopped into pieces
4 slices ginger, peeled
2 cloves garlic, peeled & crushed
1 tbsp vegetable oil

Spice paste:
15 dried chillies
2 tsp cumin seeds
1 tsp aniseed
2 tsp coriander seeds
5 cloves garlic, peeled
4 slices ginger, peeled

Seasoning:
2 tbsp sugar
2 tbsp reduced salt light soy sauce
1/4 tsp salt
1 1/2 cups water

Instructions
1. Combine all ingredients for the spice paste in a food processor and blend till fine.
2. Marinate the spare ribs with the spice paste and chill in fridge for at least an hour.
3. Heat oil in pan and stir fry the ginger and garlic for 30 seconds.
4. Add all ingredients for the seasoning and bring to a boil. Add the marinated spare ribs and bring to a boil again.
5. Reduce heat and allow to simmer for 45 minutes until pork is tender. Add boiling water if gravy dries up midway.

Pork Ribs Curry Recipe

Just like a dry version of rendang. Yum!ย ๐Ÿ™‚

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