Categories: Asian
Ingredients
- 10 dried bay leaves
- 1/3 cup black peppercorns
- 1 cup dried shiitake mushrooms
- 3 tbsp vegetable oil, divided
- 1 medium white onion, chopped
- 2 heads of garlic, cloves chopped
- 2 jalapenos, thinly sliced
- 3 medium tomatoes, quartered
- 4 lb. St. Louis-style pork spareribs, or skinless, boneless pork shoulder
- 8 oz. package dried tamarind pulp with or without seeds
- Kosher salt
- 4 baby bok choy, halved lengthwise
- 1 small Japanese eggplant, cut into 1" pieces
- 2 watermelon radishes, cut into 3/4" pieces
- 4 oz. Chinese long beans or green beans, cut into 2" lengths
- 1 cup small okra
- 1 tbsp. fish sauce
Directions
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Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Grind mushrooms in spice mill to a powder.
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Heat 2 tbsp. oil in a large heavy pot over medium-high. Cook onion, garlic, and chiles, stirring often, until softened, about 5 minutes. Add tomatoes and cook, stirring often, until partly broken down and very saucy, about 5 minutes. Add ribs, mushroom powder, reserved sachet and 12 cups water. Bring to a boil, then reduce heat. Place tamarind pulp in a small medium-mesh sieve and partially submerge into simmering liquid. Cook ribs, skimming foam from the surface, until very tender, 2- 2 1/2 hours. Season with salt and push tamarind pulp through sieve with a rubber spatula, tasting as you go, until desired level of sourness is reached.
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Heat remaining 1 tbsp. oil in a medium skillet over medium-high. Cook boy choy, eggplant, radishes, beans and okra, tossing occasionally, until crisp-tender, about 5 minutes. Add 1 tbsp. fish sauce and toss to coat. Divide vegetables, ribs and broth among bowls; serve drizzled with more fish sauce, if desired.