Pork Ribs with Lemon Grass

Click to Enlarge	Pork Ribs with Lemon Grass Vietnam? - Sa Suon Chien
	Serves Effort: Sched: DoAhead:	4 appet *** 2 hr+ Note-2		A delicious and substantial appetizer - the method is deep fried, but you could grill them instead. This dish came by way of Vietnam, but the dipping sauce is Cambodian Tik Marij so it is likely from Khmer Krom, the Mekong delta region annexed from Cambodia.

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4
8
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8
2
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T
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Pork Spare Ribs
Oil for deep fry
-- Marinade
Lemon Grass stalk
Garlic
Thai Chili fresh
Salt
Palm Sugar
Pepper fresh grind
Fish Sauce
Sesame Oil dark
-- Dipping Sauce
Lime Juice
Salt
Pepper fresh grind

Prep

Separate PORK RIBS and chop into 2" lengths..
Cut off root end of LEMON GRASS and remove tough outer leaves. Cut off tops to leave about 6 inches. Smash flat with your kitchen mallet and slice very thin, then pound in mortar (Note-1).
Crush GARLIC, chop fine, then pound in mortar..
Select red THAI CHILIS if you have some, or use green, or half the number of Serranos (not as hot but a lot bigger). Chop fine, then crush well in mortar. Mix with Garlic, Lemon Grass, Salt, Palm Sugar (or light brown sugar if you don't have palm), Pepper, Fish Sauce and Sesame Oil.
Mix Pork Ribs with Marinade and let soak, turning occasionally for at least an hour at a cool room temperature (2 or 3 is better) or in the refrigerator overnight.
Make dipping sauce by squeezing fresh LIME JUICE and mixing with Pepper and Salt.

Run

Remove Pork Ribs from marinade and wipe off excess marinade.
Heat deep fry oil very hot but not smoking. Fry Pork Ribs in batches until medium brown. Drain thoroughly and keep warm while frying subsequent batches.
Serve warm with the Dipping Sauce.

NOTES:

Mortar: A large stone mortar and pestel is traditional, but after crushing and chopping you could run the marinade ingredients in a mini-prep food processor, adding each ingredient in turn until you have a smooth paste.
Do Ahead: If preparing in advance you can refrigerate in the marinade overnight, or you can finish fry the ribs (trying not to eat too many) and refrigerate them. When needed, reheat some of the oil in a sauté pan, fry them until heated through, drain well and serve.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch