This recipe calls for cilantro root. This can be hard to find, but we were able to find it at 3 Aunties Market. We also grow lots of cilantro during the summer so that we can freeze the roots for later use.
Grandma’s Steamed Pork Ribs
- 1.5 pounds Pork Ribs (clean and cut (6-7 ribs))
- 1 6 oz Can of Tomato Paste ((Grandma uses all ketchup. I use the paste along with ketchup to make it richer.))
- 3 tbs Ketchup
- 3 Garlic Cloves
- Cilantro Root ((optional) 3 or 4 two inch roots)
- 1/4 tsp Pepper Corns
- 1/2 tsp Sesame Oil
- 4 tbs Sugar
- 1/2 tbs Soy Sauce
- 1/2 tbs Oyster Sauce
- Roughly blend garlic, cilantro root and pepper corn together.
- Add garlic/pepper corn/cilantro root mixture, tomato paste, ketchup, sesame oil, sugar, soy sauce and oyster sauce into ribs bowl (Do not use any kind of medal bowl).
- Rub them together evenly on ribs, then cover the bowl with plastic wrap. Let them marinated in a refrigerator for 30 minutes.
- Fill water 1/4 of a pot, place a round rack into a pot. Turn on a stove at high heat, then cover a pot.
- When water is boiling lower the heat to low and place the ribs on a rack. Then cover the pot. Steam the ribs for 1 hour and 30 minutes.
- Once they are cooked, take them out and place onto a plate. Serve with fresh vegetables/ rice (Click here to see how to cook perfect rice) / Prik Nam Plaa (Click here to see how to cook Prik Nam Plaa).
Photo of cilantro roots that I use.
2 thoughts on “Grandma’s Steamed Pork Ribs”
How many cilantro roots are you using in this recipe?
Thank you for the comment! and I’m sorry for the late reply. Let me clarify your questions one by one;
1) Yes, I use Thai soy on every dish I have cooked, the brand that easily found in The U.S. are ‘Deksomboon’ and ‘Nguan Chiang’ but please don’t be worried if you couldn’t find any of these brands you can use any soy sauce.
2) Yes, the tomato paste is the thick and concentrated stuff. I used a 6 ounces can.
3) This recipe is actually my Grandma’s, she cooked this dish while I and my husband (American) visited Thailand. Originally she only used ketchup but since my Grandma is Thai and still lives in Thailand I’d say it’s adapted.
4) I used dried cilantro roots around 3-4 roots, but It would be better if you can find a fresh ones. I updated the recipe and also attached the photo of cilantro root that I used.
If you have any further questions please do not hesitate to contact us.
Enjoy the food!
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