Recipe: Cambodian Curry Pork Ribs
2 pounds boneless pork ribs, cut into chunks 1 tablespoon cornstarch dissolved in 1/4 cup water
Marinade: 2 cloves garlic, finely minced 2 tablespoons soy sauce 2 tablespoons brown sugar 1/2 teaspoon cinnamon 1 tablespoon sesame oil
Combine marinade ingredients in a mixing bowl. Add pork, cover and refrigerate for 4 hours, or overnight. Wrap pork and marinade in aluminum foil. Preheat oven to 275. Roast foil-wrapped pork for 2 hours. When pork is done, drain marinade into a small saucepan. Bring to a boil, add cornstarch mixture and stir until thickened. Preheat oven broiler. Transfer pork to a foil-lined baking sheet. Brush pork with thickened marinade and broil until browned and lightly charred. Repeat brushing and turning to evenly brown and char on all sides.