How is Pork Rib used in Thai cooking?

Pork ribs - si khrong moo - are the curved bones running from back to chest, less meaty than other cuts but full of flavour thanks to the fat and connective tissue around the bone. Thai cooking favours pork ribs over beef or lamb, simmering them slowly into soups and curries where they turn meltingly tender and enrich the broth. The bone is part of the point: it gives body and depth to whatever it's cooked in. Long, gentle cooking is the way to get the most from them.

Can I cook with Pork Rib in a Chiang Mai cooking class?

Yes - we use Pork Rib in our hands-on classes. Explore them on our Cooking Classes page.

Pork Rib - Local Thai Proteins | Thai Akha Kitchen

Pork ribs - si khrong moo - are the curved bones running from back to chest, less meaty than other cuts but full of flavour thanks to the fat and…

Pork Rib - Local Thai Proteins | Thai Akha Kitchen Pork ribs - si khrong moo - are the curved bones running from back to chest, less meaty than other cuts but full of flavour thanks to the fat and…