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!
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
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.
This recipe is provided courtesy of Sway in Austin.