Directions

To cook

1. Marinate with fish sauce, salt, white pepper and light soy sauce for 20-30 minutes.
2. Coat marinated pork ribs with corn flour.
3. Heat about ⅓ of a medium saucepan filled with cooking oil to 170°C.
4. Add pork ribs and deep fry for 5-7 minutes until lightly brown in batches, strain excess oil and set aside.
5. Increase heat to 180°C and fry a second time and fry pork ribs until golden brown. Strain excess oil and set it to cool on the cooling rack.
6. While pork ribs are cooking, toast jasmine rice with kaffir lime leaves over low heat.
7. Once kaffir lime leaves shrivel up, remove them and set aside.
8. Continue toasting rice until golden brown. Set rice aside to cool.
9. Place cooled rice and kaffir lime leaves into a food processor and pulse to ground into a coarse mix. Set aside.
10. Mix the remaining larb seasoning ingredients together until well combined.
11. Place pork ribs into a large mixing bowl. Pour all the seasoning mix and stir to coat.
12. Spoon about 2-3 tbsp of the toasted ground rice and mix to coat the pork ribs.
13. Sprinkle with chopped cilantro and serve.