From: Chef Eid, Typhoon, Santa Monica, CA. Yield: 2 appetizer servings. 1 lb. pork ribs 1 Tbsp. fried garlic (recipe follows) 2 Tbsp. vegetable oil 2 Tbsp. soy sauce 2 Tbsp. fish sauce 2 Tbsp. sugar 1 tsp. ground black pepper 3 fl. oz. water Fried Garlic: 1 cup garlic, finely chopped 11/2 cups vegetable oil For fried garlic: Heat oil in a wok over medium heat. Stir-fry garlic until light brown and crisp. Drain on paper towel and keep in a tightly closed jar. For garlic short ribs: Cut ...
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