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+ servings

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!
Course Entrées
Servings 2 servings

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.
Keyword Sway, Thai
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