Chopstick Cinema

Celeste Heiter's Adventures in Asian Food & Film

Cambodian Barbequed Pork Ribs

Chopstick Cinema

This Month's Film: Lord Jim
Cuisine: Cambodian

I was pleasantly surprised at the way this dish turnd out. I started with some plump boneless pork ribs, which I marinated and braised in soy sauce, brown sugar, and garlic, with a dash of the secret ingredient: cinnamon. Once the ribs were tender, I drained off the braising liquid, thickened it with a little cornstarch, and then used it as the basting sauce for the browning phase of the cooking process. The finished ribs were moist and tender and browned to a deep mahogany brown in a richly-flavored glaze with just a whisper of the secret ingredient.

The recipe will be posted at the end of the month along with my 'Lord Jim' film review.

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