Garlicky pork ribs soup with tamarind and greens from Slow Cook Modern: 200 Recipes for the Way We Eat Today (page 147) by Liana Krissoff

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pandan water; Sweet corn curry cakes; Lemongrass rice; Scallion pancakes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rglo820 on January 20, 2018

    I expected this to have a lot more flavor based on the description and ingredients, even accounting for the fact that my tamarind paste may not have been as concentrated as the one she recommends. I used country ribs (one of the options she gives), but I think back ribs would be a better choice as the bones would lend more richness and body to the broth. I wound up tripling the tamarind and miso, doubling the fish sauce, and adding the juice of half a lime to get it into balance. I did really enjoy the charred sauteed greens (I used a large bunch of very leafy baby broccolini) and felt that they elevated the dish above what it would have been otherwise. Would not make as written again.

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