Secrets to cooking tender and aromatic non-bone curry, rich flavorful broth – Mytour

Nothing beats the joy of savoring hot dishes with loved ones. And soups and stews are the top choice to complete those 'heartwarming' meals. So, if you're looking to upgrade your daily menu, head to the kitchen now, because there's an enticing recipe for non-bone curry waiting for you from Mytour

1. Introduction to non-bone curry

Curry has always been a hot, rice-consuming dish loved in many countries. After joining the Vietnamese family meals, curry has evolved into more attractive versions to suit your taste buds. Among them, the recipe for rich and nutritious non-bone curry stands out, promising an alluring, smoky aroma that will make your winter much warmer.

Photo Credit: @culturecanteen

2. Recipe for Tender Pork Rib Curry

Discover a simple, quick, and incredibly flavorful pork rib curry recipe that will delight the whole family below.

2.2. Prepare the Ingredients 

• 500g of tenderloin 
• 1 carrot
• 2 potatoes
• 1 sweet potato
• 1 taro root
• 100g shiitake mushrooms
• Half an onion
• 300 ml fresh coconut water
• 200ml coconut milk
• 1 purple onion, 1 garlic bulb, 3 lemongrass stalks
• Curry powder, cornstarch, or arrowroot powder
• Oyster sauce, sesame oil, fish sauce, salt, bouillon cubes, sugar, pepper

2.3. Cooking Steps

Step 1: Prepare the tenderloin

Cut the tenderloin into bite-sized pieces, approximately 2 finger joints. If you're not familiar, don't hesitate to ask the butcher for pre-cut pieces to save time. Before washing, rub some salt on the tenderloin. This method helps to remove dirt more effectively and deodorize efficiently. Then, rinse it thoroughly 2 or 3 times with water. Finally, blanch the tenderloin in boiling water for about 5 minutes until firm and no longer pink. Remove from the water.

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Step 2: Marinate the ribs

After draining, marinate the ribs with 1 tablespoon of salt, 1 tablespoon of seasoning powder, 2 tablespoons of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 teaspoon of curry powder, along with minced garlic and finely chopped onions. Let the ribs marinate for 30 minutes. A tip is to crush or finely mash the garlic before chopping for a more fragrant and flavorful result. Don't forget to wear gloves and mix well to ensure the ribs absorb the spices evenly!

Photo: Collected

Step 3: Prepare other ingredients

While waiting for the ribs to marinate, take the opportunity to prepare various vegetables. Peel carrots, potatoes, sweet potatoes, taro, wash with salted water, and cut into bite-sized pieces. Since it's for curry, cut the pieces thick, about 1 finger joint. For the remaining ingredients, cut the onions into wedges, and crush and chop the lemongrass.

Photo: Collected

Step 4: Cook the tender pork rib curry

Infuse the air with the fragrant blend of purple onions, garlic, and lemongrass in sizzling olive oil. Once the ingredients dance at the edge, releasing a tantalizing aroma, toss in the marinated ribs and roll them gently. Ensure the flame is just right, adjusting for the quantity of ribs to achieve tenderness without losing the essence of the marinade.

After 2 minutes of stirring, pour 300ml of fresh coconut water and 1 liter of water into the pot, simmering for 30 minutes. By now, the ribs should be tender; proceed to unload diced carrots, potatoes, sweet potatoes, and taro into the pot. Add 200ml of coconut milk and gently swirl for 15 minutes over medium heat. Pay attention to adjusting the stirring intensity based on the doneness of the vegetables. If stirred vigorously when the vegetables are tender, they may break and lose their aesthetic appeal in the sauce.

Finally, introduce sliced onions and season with additional spices to taste. If the broth is not rich enough, you can mix in a teaspoon of cornstarch or arrowroot powder. Boil vigorously for 1 minute, then turn off the heat. For an added allure, sprinkle some ground pepper or garnish with fresh herbs and green onions in the bowl.

Photo credit: @lovefood_102

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3. Final presentation after the culinary process

The freshly baked young rib curry has a beautiful golden brown color, a rich and fragrant taste of garlic, lemongrass, and the creamy sweetness of coconut milk. The combination of various vegetables blends perfectly with the young ribs, creating a nutritious mix of protein and starch. It's safe to say that enjoying a bowl of young rib curry is not only satisfying but also nourishing for the entire day.

You can savor the curry with rice, noodles, or the best choice – crusty bread.

Image: Collected

4. Tips for a visually appealing and delicious young rib curry

To perfect the young rib curry, pay attention to the ingredient selection from the start. Choose the best young ribs with red meat, good elasticity upon pressing, distinct meat fibers, and no unpleasant odor. Before cooking the curry, you can enhance the flavor of peeled and cleaned vegetables by grilling them with an air fryer (if available). This step ensures that the vegetables are more aromatic and less likely to become mushy than when directly added to the pot.

Indulge in the delightful flavors of young rib curry, a versatile dish perfect for a light evening or paired with bread, rice, or noodles for a satisfying main course. This dish can be stored for 1 to 2 days in cold weather or kept fresh in the fridge. Simply reheat, and it's as delicious as ever. Many appreciate the warmth of young rib curry during the winter, making it a favorite in Vietnamese households.

Image: @bojuskitchen

Despite the numerous ingredients and slightly longer preparation time, young rib curry remains an easy-to-make and popular choice. If you haven't tried making young rib curry before, save this recipe from Blog Mytour and showcase your culinary skills to your family and loved ones!

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