Burmese spare rib and dal curry (Wet nan yo pe hin)

This is a hearty dish with the perfect blend of Indo-Burmese flavours. This is not a dish typically found in restaurants, but rather one that is a chef's family recipe.

The ribs are tender, and the meat slips off the bone. The spices are present but mild and soul-warming. The chana dal adds both texture and a lovely earthy bite. This is a dish that I thoroughly enjoyed, and it makes for the perfect main course paired with rice.

I recently purchased this book, which I enjoy reading and cooking from. The renowned Rangoon sisters, Amy and Emily, have gained fame in London for their exceptional Burmese cuisine and innovative pop-up restaurant cooking. This cookbook is a collection of fabulous recipes, and I will definitely cook from it often.

For more recipes from this wonderful cookbook, click here.

Ingredients:

3 tablespoons sunflower oil

1 onion, diced

3 garlic cloves, minced

1 tablespoon ginger paste

2 lb (about 10 small) pork ribs

1 tablespoon Madras curry powder

1 teaspoon ground cumin seeds

1 teaspoon chilli powder, or to taste

1/2 cup split chickpeas (chana dal), soaked in water for a minimum of 4 hours

Salt, to taste

1 cup coconut milk

1 cup water

Heat the oil in a pot and add the onions. Sauté on medium-low heat until the onions are very soft, about 3-4 minutes. Do not let the onions colour.

Add the ginger and garlic and cook for 1 minute until the ginger no longer smells raw. Add the pork ribs and turn the heat up to medium. Fry until the ribs are sealed and lightly browned in spots.

Add the curry powder, cumin powder, chilli powder, chickpeas, and salt and toss well. Cook until you smell the spices, but be careful not to burn them.

Add the coconut milk and water and bring to a boil. Cover and simmer gently for 90 minutes. Stir the pan to ensure that the curry is not burning at the bottom and that there is enough water. Top up for a thick curry as needed.