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 the pork spare ribs into bite-sized pieces. Heat the oil in a wok, add the pork, and continue to cook, stirring frequently, for approximately 5 minutes until golden brown. Add the soy sauce, fish sauce, sugar and pepper and stir to blend. Add water and bring to a boil. Reduce the heat and simmer until the sauce becomes syrupy. Garnish with fried garlic and transfer to a serving plate.
TYPHOON