Last month at Philly Weekly's Taste event, MangoMoon's chef, Nongyao “Moon” Krapugthong, demonstrated how to make pork ribs. Here, the chef from the Manayunk Thai restaurant shares her secret. Happy eating!
Ribs, 1/2 lb
Fish sauce, 2 Tbsp
Oyster sauce, 1 Tbsp
Mushroom soy sauce, 1 Tbsp
Sugar, 1 tsp
Ground peppercorn, 1/4 tsp (pan roasted is optional for stronger aroma)
Ground cilantro roots, 1/2 tsp
Ground garlic, 1/2 tsp
Red, green and yellow bell pepper, diced
Combine the marinade ingredients; mix well.
Mix clean ribs with marinade. Marinate for at least an hour. Overnight is best.
Heat pan with light oil at high heat.
Sear the meat for a minute to get nice mark.
Add 1/6 cup stock or water to moisten the meat; lower the heat to medium.
Cook for 3-4 minutes or until the meat is cooked to your liking.
Garnish with cilantro and bell pepper
Beef, wings, chicken breast and even tuna can be subsituted for pork. For an oil-free option, grill or roast in the oven.
PW's Taste of Philly 2014