Entrées
Short Rib Mok Kua Dis
Ingredients
- 3 to 4 pounds short ribs
- Oil as needed
- 1 bottle of stout beer
- 2 stalks of lemon grass
- 3 large chunks of ginger
- 1 bulb of garlic
- 1 large onion, diced
- ¹⁄3 cup dark soy
- ¼ cup mirin
- Kosher salt as needed
- Porridge, recipe follows
- Sliced radishes, for garnish
- Scallions, for garnish
- Pickled carrots, for garnish
PREPARATION
Sear short ribs in oil heated saute pan. Transfer ribs to a hotel pan and add aromatics, soy and mirin. Cover with foil and braise in preheated 275 F oven for 3 hours. Cool overnight in liquid.
Pull meat from ribs; reserve liquid. Add meat to porridge or top it, along with garnishes. Makes 6 to 8 servings.
For rice porridge, add 1 cup short-grain rice and 6 cups of water to a large pot and cook to porridge stage. Season with salt.
Chef Yia Vang, Union Kitchen, Minneapolis