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Ingredients
US|METRIC
4 SERVINGS
- 6 pork spare ribs (boneless pork belly, 150-200g each)
- 1 Tbsp. rock salt
- 6 cloves garlic (peeled)
- 3 tsp. white peppercorns
- 150 mL rice bran oil (or grapeseed, plus extra for frying pork)
- 8 shallots (eschalots, (french shallots) peeled and cut in half)
- 1 celery heart (sliced into thirds on an angle)
- 3 chillies (red bullet)
- 2 galangal (x 3cm-thick slices of)
- 3 star anise
- 1 piece cassia (bark)
- 60 grams palm sugar (smashed)
- 80 mL fish sauce
- 1.5 liters chicken stock (or water)
- 3 tsp. oyster sauce
- 3 tsp. kecap manis
- 2 tsp. light soy sauce
- 300 grams firm tofu (cut into 2cm dice)
- 4 large eggs (boiled for eight minutes and peeled)
- 3 ginger (x 3cm-thick slices of, peeled, lightly bruised)
- 4 kaffir lime leaves
- 4 lime (makrut leaves)
- 1 lime (quartered, to serve)
- steamed rice (to serve)
- 150 grams nuts (beer salted, crushed, to serve)
- greens (steamed, to serve)
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