Sway's Kraduk Mu - Pork Rib
This luxurious dish is from our friends at Sway in Austin. These pork ribs are succulent and made for special occasions!
Ingredients
Kraduk Mu Pork Rib
- 5 each Pork Ribs
- 2 ounces Nam Phrik Kaeng Daeng
- 1 teaspoon + 2Tamarind Coconut Sauce
- 1.5 teaspoon Carrots julienned
- 1.5 teaspoon Daikon julienned
- 1.5 teaspoon Long Bean halved
- 1.5 teaspoon Cucumber julienned
- 1.5 teaspoon Snow Pea julienned
- Micro Cilantro
Nam Phrik Kaeng Daeng (Rib Glaze)
- 2 cups Palm Sugar
- 6.5 tablespoons Fish Sauce
- 5.25 tablespoons Lemongrass sliced
- 1.25 tablespoons Shrimp Paste toasted
- 1.25 tablespoons Shallots diced
- 1 tablespoons Finger Chili soaked in water
- 1 tablespoons Garlic chopped
- 12 each Fresno Chili
- 2.5 teaspoons Maldon Salt
- 2 teaspoons Galangal chopped
- 1 teaspoon Coriander toasted and ground
- 1 teaspoon Cumin toasted and ground
- 0.5 teaspoon White Peppercorn toasted and ground
- 0.5 teaspoon Lime Zest
- 0.25 teaspoon Kaffir Lime Leaf chiffonade
Coconut Tamarind Dressing
- 9 tablespoons palm sugar
- 3 tablespoons lime juice fresh squeezed
- 1 cup Fish sugar
- 2.5 cups Coconut Cream
- 1 cup Tamarind Paste
- 1 cup pao
Instructions
Kraduk Mu Pork Rib
- Select a rib bone pair (3 & 2) for 5 ribs total. Grill over medium high heat coals until caramelized and heated through. Glaze with Nan Phrik Kaeng Daeng and reserve.
- In a small mixing bowl, combine carrots, daikon radish, long bean, snow peas and cucumbers with 1 tsp. of tamarind sauce. On a round plate, spoon the remaining tamarind sauce in an elongated teardrop from 11:00 o’clock to 1:00 o’clock. Plate the slaw mixture across center of plate. Shingle the glazed ribs and garnish with micro cilantro.
Nam Phrik Kaeng Daeng (Rib Glaze)
- Dissolve palm sugar with fish sauce, and reserve for later.
- Combine remaining ingredients in robot coupe & blend.
- Transfer ground mixture to vita-mix and puree in batches.
- Check seasoning.
Coconut Tamarind Dressing
- Combine the palm sugar, lime juice and fish sugar. Mix thoroughly to dissolve.
- Whisk in the coconut cream, tamarind paste and pao, reserve.
Notes
This recipe is provided courtesy of Sway in Austin.
Tried this recipe?Let us know how it was!