INGREDIENTS
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Yield: 3-4 servings
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Pork rib braise:
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1 rack pork ribs
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5 ounces chopped ginger
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2 ounces chopped garlic
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1 ounce canola oil
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1 white onion, roughly cut up
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1/4 cup white wine
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1 cup tamarind paste
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Vegetable oil for frying
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2 cups cornstarch
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2 tablespoons freshly chopped cilantro
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Sauce:
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1 cup hoisin
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3 cups Mae Ploy sweet chili sauce
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1/2 cup each: rice vinegar and white sugar
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1/4 cup each: fish sauce and soy sauce