Fancy a fabulous spicy curry dinner tonight? This spicy pork rib curry is absolutely to die for, fall off the bone meat… Perfection!
Every once in a while we go grocery shopping at our local Chinese supermarket.
Meaning that we always come back home with a bunch of stuff, and a week’s worth of Asian recipe ideas and meals to try out.
Last time I bought this all in one curry paste to make a rendang.
Do you know rendang?
It is an Indonesian spicy curry, usually made with beef and loads of dried red chili.
As we looking for the perfect cut of meat to go with it, these meaty looking pork ribs caught our attention.
Why not make a spicy rendang pork rib curry for once?
So I started off cooking the meat.
Added the all in one curry paste and coconut cream as mentioned in the instructions on the package.
However I was kind of disappointed with the result in the end.
It tasted like a fine curry to me, but not at all as a spicy rendang.
It wasn’t even spicy.
Spicy Pork Rib Curry
So that is when our pork rendang dinner turned into a good old spicy pork rib curry.
No worries though!
We loved every bite of it.
The pork ribs were absolutely to die for.
Succulent, fall off the bone meat. Just the way I wanted it to be.
And that curry sauce was pure bliss.
After I added quite a bit of sambal and dried kaffir lime leaves.
That is why I let you choose you own curry paste for this recipe.
Any type of curry will be delicious, getting that pork meat so soft and smooth is the most important part of the recipe here.
Pork ribs in a curry is something you don’t see that often.
I served this spicy pork rib curry with boiled rice and stir fried fennel in oyster sauce.
Do you like curry dinners?
Then you should also check out my Thai chicken panning curry.
Enjoy this spicy pork rib curry dinner!
Best Spicy Pork Rib Curry Recipe
- 1 1/3 lbs pork ribs (600 g)
- 6 kaffir lime leaves fresh or dried
- 1 tbsp curry paste of your choice
- 1/2 cup coconut cream (120 ml)
- 1 clove
- 1 star anise
- 6 cardamom pods
- chili sauce or sambal oelek
1. Place the pork ribs in a large pot and cover with cold water. Let the ribs soak for 30 minutes to remove any blood.
2. Discard the water, leave the pork ribs in the pot.
3. Add cold water until the ribs are fully submerged. Also add the clove, star anise and cardamom pods.
4. Place the pot over medium low heat. Don't let the pork ribs boil too hard, just a little simmer. Cover the pot. Gently boil the pork meat for an hour.
5. After that, transfer the pork ribs to a clean place and set them aside for now. Pour the remaining cooking liquid in a cup. Skim off any bits that float to the surface.
6. Add the curry paste, the coconut cream and a cup (240 ml) of the cooking liquid to the pot and bring it to a light simmer. Also add the kaffir lime leaves. Don't let it boil. Taste the curry sauce and add extra sambal or chili sauce of necessary.
7. Then add the pork ribs back to the pot and cover with the curry sauce. Cover the pot and let the ribs simmer in the sauce for another hour over very low heat. Add extra cooking liquid or coconut cream if necessary.
8. At this point you can add extra vegetables or potatoes. Or turn the heat off and let the curry cool off for later.
9. Serve with rice.