Tom saep kraduk on

What to get ready

• Pork ribs 1.6 kg
• Lemongrass 160 g
• Thai lime leaves 32 leaves
• Dried chillies 48 g
• Sticky rice 100 g
• Fish sauce 100 ml
• Lime 8
• Spring onion 120 g
• Sawtooth coriander 100 g
• Shallots 1.6

Method

1. 1 Simmer pork ribs with crushed lemongrass for 55 minutes until the meat is tender and falls off the bone.
2. 2 Roast glutinous rice in a dry pan for 6 minutes until the grains turn a deep golden color, then grind it into a powder.
3. 3 Roasted rice flour is what thickens the broth and gives it a smoky aroma, a hallmark of Isan cuisine.
4. 4 Roast the dried chilies, then pound them together with the roasted shallots.
5. 5 Add fish sauce and crushed chili peppers to the pot, then sprinkle with roasted rice flour.
6. 6 Turn off the heat, squeeze in some lime juice, and sprinkle with chopped scallions, sawtooth coriander, and shredded Thai lime leaves.

With an appliance

• Pressure cooker 45 min

  Replace step 1: simmer under high pressure for 22 minutes, then release the pressure naturally; the broth will be richer than in a regular pot.