Pork ribs simmered slowly with ginger, black pepper and finished with sesame seeds — the Meitei home-style preparation of ribs eaten with sticky rice or steamed rice.
Ingredients
700g pork ribs — cut into individual ribs
3 cups water
1.5 inch ginger — sliced
5 garlic cloves — crushed
1 tsp black pepper — coarsely crushed
1/2 tsp turmeric
2 green chillies — whole
1 tsp salt
2 tbsp sesame seeds — dry-roasted until golden
Fresh spring onion to garnish
Method
Place pork ribs in a heavy pot with 3 cups cold water.
Bring to a boil. Skim all foam thoroughly from the surface.
Add ginger, garlic, black pepper, turmeric, whole green chillies and salt.
Reduce to medium-low. Cover and simmer for 45 to 55 minutes until the rib meat is tender and beginning to pull away from the bone. The broth reduces and deepens.
In the last 10 minutes remove the lid to concentrate the broth slightly.
Dry-roast sesame seeds in a small pan until golden and fragrant.
Taste the broth and adjust salt.
Add sesame seeds to the broth. Stir.
Garnish with spring onion. Serve in bowls with steamed rice and the broth poured generously over everything.