• 250gm (9 oz). end section of pork ribs
  • 10 cloves garlic (crushed and sliced)
  • 2 tsp. salt
  • 6 tbsp. steamed rice
  1. Put pork in a  bowl. Add salt, garlic and rice.
  2. With your  hands knead the ingredients together.
  3. Put the mixed pork in a glass bottle and seal the cap. Now, keep it in refrigerator for 3 nights.
  4. After 3 nights, deep fry the pork for 20minutes or until cooked alternatively  cook  in the oven.
This dish is fantastic. It's both the mixture of texture with the easy chewing of the cartilage tips of the ribs together with the wonderful sour garlic flavour of the pickling mixture that has permeated the whole of the meat.
In Thailand it's served both as a course addition and as "beer food" for casual snacking. The flavour can be spiced up with the addition of a chillie garlic dipping sauce.