Jungle Curry of Pork Spare Ribs


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Appears in

New Wave Asian: A Guide to the Southeast Asian Food Revolution

New Wave Asian

By Sri Owen

Published 2002

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This jungle curry has a good strong flavour and, after some experimenting, I find that spare ribs of pork are just the right meat for it I suggest you choose the American cut for the ribs -that way, there is always plenty of meat on the bones. Chop them into short pieces, 5-8 cm / 2-3 inches long, before cooking; this looks more appetizing than if they were uncut You don’ t need to make this curry too chilli-hot. I would rather concentrate on the aubergines – I like at least three different kinds, one of which should be pea aubergines (for more on aubergines). That’s enough clues now for you to know that this must be based on one of the many curries of Thailand.