See Krong Tord Gratium (Fried Spare Ribs with Garlic)

 

Although Thai people eschew appetizers in favor of eating a variety of dishes all at once (proving yet again that it’s the harmony of opposing forces that define this cuisine), for us Western cheats, this makes a great appetizer that can serve as a prelude to a wide range of main courses.

(serves 4)

4 cups pork spareribs cut into 1-inch pieces
Enough oil to deep fry
3 cups chicken stock or water
1/2 cup oil
1/2 cup chopped garlic with skin on

SAUCE
1/2 cup chopped garlic
1/4 cup roughly chopped coriander root and stem
1 t crushed white peppercorns
2 T oyster sauce
1 T light soy sauce*
1 T soy sauce
1/4 t sweet soy sauce

*You can easily cheat and just use 2 T of regular soy sauce. But try to get the sweet soy. In a pinch, just add a little palm or brown sugar instead.

Mix the spareribs together with all sauce ingredients, then put them in a pan along with the stock. Simmer 20 minutes. Drain the stock, and set the ribs aside.

Put 1/2 cup oil into a wok. When it’s hot, add the unpeeled garlic, and cook on high heat until the garlic starts to turn brown. Lower the heat, and keep stirring until the garlic is crispy (about 2-3 minutes). Drain the oil, and put the garlic on some kitchen paper.

Put the oil for deep frying into a wok. When it’s hot, fry the spareribs until golden brown (4-5 minutes), then drain.

To serve, put the ribs on a plate, and sprinkle with garlic.

Cross References:
Gai Hor Bai Toey (Chicken in Pandanus Leaves)
Nam Jim Gai (Sweet Chili Dipping sauce)

Original Source:
Thai Me Up