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Pork Spare Ribs with Star Anise Recipe for Aromatic Cambodian Style Ribs. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Pork Spare Ribs with Star Anise Recipe for Aromatic Cambodian Style Ribs

This pork spare ribs with star anise recipe makes a wonderfully aromatic Cambodian style of pork ribs that you can tuck into on their own, washed down with cold beers of course, or you can serve as one of a number of dishes as part of a Cambodian family feast.

This pork spare ribs with star anise recipe is next in our series on the best Cambodian barbecue recipes, and it follows our previous recipes for smoky grilled pork ribs, marinated beef skewers and grilled eggplant with stir-fried minced pork and fermented soya beans.

This Cambodian-style pork spare ribs with star anise recipe is another one of our favourite pork ribs recipes and it makes a generous plate of fragrant mouth-watering ribs that you can tuck into on their own as you down some cold beers or you can serve them with a handful of other dishes if you’re preparing a Cambodian feast.

Along with our other barbecue and grilled ribs and skewers recipes, you might spot these pork spare ribs on the menus at simple neighbourhood eateries but you’re more likely to find them at a Cambodian restaurant or – if you’re so lucky – dished up in a local home.

We’ll be including this Cambodian-style pork spare ribs with star anise recipe in the epic first-of-its-kind Cambodian cookbook and culinary history that we’ve been researching, writing and photographing for the last six and half years, which we’re seeking patrons for on Patreon. You can support our project for as little as the price of a cup of coffee a month.

Pork Spare Ribs with Star Anise Recipe for Aromatic Cambodian Style Ribs

Everybody loves ribs and Southeast Asians are no exception. In fact, we’ve probably eaten more ribs, especially pork ribs, since we’ve lived in Cambodia – and before we moved here, in Vietnam and Thailand – than we’ve eaten in our lives.

You’ll find loads of different styles of pork ribs in every country, with many cross-overs, and many pork ribs recipes that have their roots in Chinese cuisine.

Ingredients such as soy sauce, hoisin sauce, Chinese vinegars, and Chinese five-spice are giveaways. Cambodia’s home-grown ribs are marinated in a Khmer kroeung, herb and spice paste.

So what makes these ‘Cambodian-style’? For us, it’s the star anise and the palm sugar, and the simplicity of the ribs. Cambodian palm sugar that comes from just down the road in a village called Preah Dak or Pradak on the other side of Angkor Wat and the Angkor temples. The village is famous for its palm sugar and its fresh fermented rice noodles.

While star anise is native to China and grown right across Southeast Asia, it is also indigenous to Cambodia and a key ingredient of Cambodian cuisine, which is distinguished by its fragrances – like a lot of Southeast Asian cuisines, particularly the neighbouring cuisines of Vietnam, Thailand, Laos, and Myanmar.

Star anise also happens to be one of our favourite spices and we use it a lot in cooking.

There’s star anise in the Chinese five-spice in my hot cross buns recipe. I also managed to get some star anise into this negroni recipe. Lara especially adores the aroma and flavour of star anise.

Star anise is also perfect with pork. You’ll find it in a lot of our favourite pork dishes, including my pan-roasted, brined and marinated pork chops, which Lara swears are the best pork chops in the world.

Tips to Cooking These Pork Spare Ribs with Star Anise

I only have a couple of tips for this pork spare ribs recipe as this is really a very easy dish to make and doesn’t need to be made unnecessarily complicated, which I note there’s a tendency to do in many recipes.

This pork spare ribs dish differs from our other pork ribs recipes as these ribs are steamed before marinating and barbecuing.

For many of my pork recipes, I brine the meat before marinating, such as the pan-roasted brined and marinated pork chops I mentioned above, but for this pork ribs recipe, the steaming takes the place of the brining before being marinated.

I’m a huge fan of brining pork chops as they are consistently tender, juicy and delicious, however, a 24 hour brine is a long brine time for many cooks, despite the fact that many pork recipes require a commitment of time.

A pork shoulder, for instance, could be marinated up to 48 hours. Steaming the pork is a great option for home-cooks who want faster results.

The marinade for this pork spare ribs recipe may appear basic compared to some that I’ve seen with long lists of ingredients, but you’ll find that it creates subtle flavours and aromas, along with a sweetness and a glossy sheen to the pork.

What really makes this dish special is the fragrance, thanks to that star anise, and seasoning from the soy sauce, and it seriously does not need much more than that.

Pork Spare Ribs with Star Anise Recipe

Pork Spare Ribs with Star Anise Recipe for Aromatic Cambodian Style Ribs. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Cambodian Pork Spare Ribs with Star Anise

Print Recipe Rate Recipe
This pork spare ribs with star anise recipe makes a wonderfully aromatic Cambodian style of pork ribs that you can tuck into on their own, washed down with cold beers of course, or you can serve as one of a number of dishes as part of a Cambodian family feast.
Prep Time: 10 minutes
Cook Time: 25 minutes
Marinade Time: 3 hours
Total Time: 3 hours 35 minutes
Course: Sharing
Cuisine: Cambodian / Khmer
Servings: 2
Calories: 832kcal
Author: Terence Carter

Ingredients

  • 500 g pork spare ribs should be 6 ribs
  • 4 star anise pods
  • 3 garlic cloves chopped
  • 2 tbsp palm sugar
  • 2 tbsp honey
  • 4 tbsp light soy sauce

Instructions

  • Cut the spare into 2 pieces of 3 ribs. Make an incision between each rib of around 4-5 cm, keeping the ribs together. If there is a significant amount of fat at the thick end of the ribs, score the fat to allow deeper penetration of the marinade.
  • Steam the ribs for 20 minutes and allow to cool.
  • Heat a skillet and toast the star anise pods.
  • Add these and the garlic to a mortar and make a paste.
  • Transfer the paste to a container, add the rest of the ingredients and mix well.
  • Add the ribs and coat with the marinade. Marinade the ribs in the fridge for at least 3 hours and up to 24 hours for best results.
  • As the ribs are cooked through already from the steaming, we just want to caramalise that marinade to get a glossy finish on the grill or BBQ.
  • Place on the grill or BBQ over medium heat and turn frequently, using the leftover marinade to baste the ribs.
  • Serve immediately.

Nutrition

Calories: 832kcal | Carbohydrates: 33g | Protein: 43g | Fat: 59g | Saturated Fat: 19g | Cholesterol: 200mg | Sodium: 2240mg | Potassium: 728mg | Fiber: 1g | Sugar: 26g | Vitamin C: 2mg | Calcium: 66mg | Iron: 4mg

Please do let us know if you make our Cambodian pork spare ribs with star anise recipe. We’d love to know how it turns out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Comments

  1. Jane says

    April 12, 2020 at 10:54 am

    Great recipe! Can you do a quicker marinade? Say for just one hour?5 stars

  2. Terence Carter says

    April 12, 2020 at 11:01 am

    Yes, sure Jane, but make it at least an hour. You can pull the ribs out of the fridge at 1/2 an hour to get them back to room temperature.
    Happy grilling!
    T

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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
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This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

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Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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