Cooking Tom Saap today...

Started on the prime rib stock at 9 this morning... recipe from some online source. but I adapted it. better melt in my mouth by dinner!!



Ingredients
Pork ribs, chopped into 1 or 2 inch pieces
Pork stock granules , ros dee, knorr, ahinomoto or similar
Water
Kaffir lime leaf – rolled between the fingers to release the flavour, or torn
Lemongrass, bruised or crushed
Galangal, thinly sliced
Red shallots, whole, peeled,
Tomatoes, cut in wedges
Straw mushrooms (or button mushrooms)
Thai chillies, fresh, split in half
Salt
Umami/MSG
Dry red chillies, Thai, toasted until browned, then crushed into flakes
Whole fresh limes (to squeeze for fresh juice)
Fresh coriander, roughly chopped
Spring onion roughly chopped

Method
edit: melted a fistful of pork lard, and pan-seared the ribs on high
Simmer the pork riblets in plenty of water (which will become your soup), with lemongrass, galangal, kaffir lime leaf and whole shallots.
Season with pork granules, a little salt, and umami/msg.
It should be at a gentle simmer.
After 30 minutes, add the tomato wedges, and continue to simmer until the pork is very tender.
This is important. You shouldn't have to chew the pork, and long slow braising will make it melt in the mouth.
At this point, add the straw mushrooms.

When the pork is tender (about 45 minutes to an hour), add the roasted chilli flakes (to your taste) and adjust the seasoning with salt, then add the fresh lime juice.
It should be sour, spicy and a bit salty with a full, rich taste.

730pm: after dinner... the taste is missing something, can't put my finger on it...