Pressure Cooker Thai Braised Pork Ribs (Si Krong Moo Mha Ngean)

For pork:
1 pound (450 grams) Pork ribs (or loin roast)
2 tablespoons (32 ml) Oyster sauce
1 tablespoon (16 ml) Golden mountain green sauce
1 tablespoon (13.5 ml) White soy sauce
1 1/2 teaspoons (6.75 ml) Sesame oil
1 1/2 teaspoons (6.75 ml) Chinese liqueur
1/2 teaspoon (2.25 gram) Chilli powder
1 tablespoon (18 gram) Sugar
1 teaspoon (4.5 gram) Chopped garlic
1/2 teaspoon (2.5 gram) Chopped coriander root
3/4 cup (182 ml) Stock

For dipping sauce:
1 tablespoon (18 gram) Red chilli
1 1/2 teaspoons (7 gram) Coriander root
1 tablespoon (18 gram) Garlic
1 tablespoon (18 gram) Sugar
1/2 teaspoon salt (4 gram) Salt
1/4 cup (54 ml) Vinegar

Slice the pork & add it to a pressure cooker along with the other pork ingredients.

Cook ribs at High Pressure for 25 minutes. When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid. For pork loin, go 30-45 minute with natural release.

Mix chopped red chilli, coriander root, garlic vinegar, granulated sugar and salt in a blender to make the dipping sauce.

For Little Serow style, skip the dipping sauce and top with dill and sliced shallots.

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