Thai Night Market Volcanic Pork Ribs (Healthy Edition)

Can't go out of the country, isn't the restaurant not satisfied, let's do it ourselves, plenty of food and clothing! In other words, Brother Nic's recipe is not poked, the reproduction is simple, and the finished product is a shocking effect.

Ingredients

Iberianblackporkchops 3 pounds

Salt Appropriateamount

Blackpepper Appropriateamount

Greensauce

Coriander 15 pcs

Chives 4 pcs

Onion 1/4 pcs

Stringpepper Feelfree

Parsley 10 pieces

Mint 1 handful

Garlic 6 cloves

Lightsoysauce 3 spoons

Oystersauce 2 spoons

Fishsauce 5 spoons

Sugar halfaspoon

Lemon Feelfree

Cooking Instructions

Choose the big chops, now the price of the Iberian black pork chops is not bad, if you can't buy it, replace it with the freshest chops, anyway, the taste of the meat will not deceive, you get what you pay for.
My piece is frozen and needs to be thawed 4 hours in advance
Then evenly spread salt and black pepper on the front and back of the steak, and it's okay to spread more, the meat is big
The large chops are a bit long, so from the middle of everything two, put it in the steamer, and steam at high temperature for 40 minutes
This is the state after 40 minutes
After waiting for the steamer to not burn your hands, put the amount of pepper on the ribs that you can withstand the spiciness, I put 9 peppers, and finally it tastes spicy but not unbearable, and then steam it at 100 degrees for 30 minutes, because there are crispy bones, so I extend it by 10 minutes than the NIC recipe
After steaming, take out the pepper when it is not hot, and the pork ribs can be put inside to keep warm
Next, prepare the sauce
Chives, coriander, parsley, garlic, onion, and mint are all finely chopped in a string chopper and placed in a large bowl
Finely chop the peppercorns and put them in a large bowl
Plus: light soy sauce, oyster sauce, fish sauce, sugar, and lemon juice for your preferred acidity, I used 5 Anyue lemons (less juice), if I used 2 Australian yellow lemons or Tahitian limes
Try the taste and check what to make up
Then take out the ribs from the steamer and tear them by hand or with a knife to separate each one
Take a large plate, with small roots inside and large roots outside, and stack them into the shape of a hill in turn, and Roshan will be piled up
Then I poured some of the pork rib gravy into the sauce, I poured half of the gravy, stirred the sauce, poured it on the ribs one by one, and it was done! The table is amazing, the entrance is surprising, and the delicious food that can't be stopped one by one! Best in the game!