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Sep 20, 2006 12:46 AM

Sripraphai's Pickled Pork Spare Ribs & Thai Buffalo Wings

I moved out to California 8 months ago and haven't found any Thai food anywhere near as good as Sripraphai. I miss it dearly. I managed to figure out how to make a pretty close approximation of our favorite dish C-17, Chili-Basil Pork Leg. But now I find myself yearning for some of their pickled pork spare ribs and thai buffalo wings. Both of them seem to have a similiar preparation, but I can't for the life of me find a recipe anywhere.

Thanks so much to anyone who can point in the right direction. I've scoured the web but so far found nothing. Maybe there's another name for these dishes that are more Thai authentic?

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  1. Can you tell me how you make the Pork leg? I've tried to recreate it once, It only came out ok..It was just easier and cheaper to go order it. I would like to try again though..Sorry I can't help with your dishes though....Good Luck!

    4 Replies
    1. re: King of Northern Blvd

      here ya go. it ain't perfect, but it's pretty darned close:

      Sriprahai's C-17, Chili-Basil Pork Leg recipe

      3.3 lbs pork shoulder, cut in very large chunks

      Braising liqiud:
      6 cups water + 1 T chicken stock (better than bouillon)
      1 cup soy sauce
      1/2 cup worchester (or more soy sauce)
      4 star anise
      2 cinnamon sticks
      3 T rice vinegar
      6 T fish sauce
      1 head of garlic, cloves smashed
      2 T ginger, minced
      6 whole scallions
      2 (2") discs of palm sugar (or substitute brown sugar)
      preserved meyer lemon zest (or zest of 1 orange)
      1 t shrimp paste (optional)
      6 juniper berries, smashed (optional)

      Stir fry:
      1 head of garlic, minced
      2-3 red onions, thin sliced rounds
      6+ thai chilis, sliced
      1/4 cup canola oil
      1/4 cup soy sauce
      1-3 thai red curry paste (or chili paste)
      1 disc of palm sugar, ground
      thai basil, as much as possible
      fish sauce to taste

      1) Bring all braising ingredients except the pork to a boil.
      2) Add pork and bring back to a boil.
      3) Simmer for 2+ hours until the meat becomes easily shredable.
      4) Remove pork from liquid. Although pork to cool and dry (overnight if possible).
      5) Bread pork into nice large 1-2" chunks.
      6) Heat wok (or cast iron) to high heat.
      7) Add canola, heat for 1-2 min.
      8) Add garlic, stir thoroughly, cook til golden, ~5 min.
      9) Add chilis and onions, stir, cook 2 min.
      10) Add curry or chili paste, cook 2 min.
      11) Add soy sauce , fish sauce and palm sugar.
      12) Cook all together for a few mins.
      13) Add pork and stir fry for 5+ mins.
      14) Add thai basil at the last minute.
      15) Serve with sticky rice.

      1. re: brian j

        Thanks alot for posting this. The braising liquid was my problem, I am going to make this soon..

        1. re: brian j

          sorry - I don't mean to be dense - when you say "Bread pork," do you just mean to break it with a utensil or whatever?

      2. wow that sounds great. i went to that restaurant and loved every dish we ate! ill definitely try this one...

        1. it seems that no one has any idea what the recipe is for the pickled pork ribs or thai buffalo wings.

          if any of you lucky son of guns who still go to Sripraphai would be so kind as to try and shmooze the recipe out of one of the waitresses there, i would be forever in your debt.

          1. How the hell did you come up with this recipe? Cinnamon sticks, juniper berries... I never would have thought of those things. I ate at Sri tonight and brought a friend who'd never been there. It was, as usual, insanely tasty. I had the Thai chicken wings for the first time and was really impressed that the meat was so flavorful -- usually it's the skin that has all the flavor, but since I think that fatty skin is gross (I do not like to 'chew the fat', literally or figuratively), I peel it off. The meat was so rich with tangy goodness. That's the whole point for me with Sri -- "tangy goodness." One thing that I noticed this time in the refrigerators by the door were little (probably 2 oz) containers of spice/sauce mixtures and I thought they were for use in marinades. I'll ask next time which one is meant for which dish and maybe you can get closer to the recipes you're looking for.

            1 Reply
            1. re: Sarah in Brooklyn

              they've got marinades now? that's awesome. i made C-17 again this weekend. came out awesome. cooked it in a wok over an open fire whilst camping in Big Sur. really weird and amazing to enjoy the wonders of Sripraphai whilst sitting in a forest surrounded by giant Redwoods.

              any help you can provide on how to make the Pickled Pork Spare Ribs & Thai Buffalo Wings would be totally appreciated.