Grat Dook Moo Tod (Deep Fried Spare-Ribs)

Recipe Ingredients

4		Garlic cloves - finely chopped
4		Coriander roots - chopped (large)
2 tablespoons	30ml	Flour
1		Egg
2 tablespoons	30ml	Fish sauce
2 tablespoons	30ml	Light soy sauce
1 lb	454g / 16oz	Pork spare-ribs, chopped into - 1.5-2" pieces
		Oil for deep frying

Recipe Instructions

As well as the substantial 'main' dishes and the balancing soups, an ideal meal should also offer at least one tasty side dish. This one, and the next three recipes, all have very distinctive flavors. Spare-ribs are, of course, now part of 'international' cuisine, but these are happily quite different from the usual barbecue-sauce offerings found elsewhere.

Using a pestle and mortar or a blender, pound or blend the garlic and coriander roots together, In a large bowl, mix the flour with garlic and coriander mixture. Mix thoroughly. Add the pork rib pieces and turn them until each piece is covered with the mixture. Leave for at least half an hour. Heat the oil in a deep-fryer until a light haze appears. Fry the pieces of rib for about 6-8 minutes until well-browned. Remove with a slotted spoon, drain and serve.

Source:
July 1993 issue of Bon Appetit

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