This is Serious

I was going to post about the wonderful dinner I had at Roux* last night (I highly recommend the smoked beef short ribs), but something’s come up. It seems there is a shortage of kaffir lime leaves coming out of California. I’ve been casually asking the produce person at my local Thai-Viet store about lime leaves for the past month. Her standard answer was, “all out," but she never elaborated. Today she informed me that they haven’t received any for several months, almost a year, and they don’t know when they will receive more! Ditto for another store I frequent. It’s like going to Safeway and finding out they won’t be getting basil anytime soon, and you're dying to make pesto. The uncertainty puts me on edge because my personal stash is dwindling. I think I’ll see if mom can send me some, but the shortage is probably affecting her too. I’ll have to look online. If anyone has any info on where to get kaffir lime leaves, please let me know.

Fortunately, my trip to the store wasn’t completely fruitless. I found pomelo and pork shank (not smoked), which I can’t get at my regular grocery store. I also found cilantro with the roots, so I bought like 4 bunches. Sonny got his honey croissants, which are made here in Portland by a Vietnamese bakery. And because I was in need of a little comforting, I picked up a snack of steamed sticky rice with banana and coconut sauce from the deli.

Speaking of comfort, I tried a recipe for Thai-style braised pork shank I found in my favorite (currently) Thai cookbook. We called it Pae-lo, but it’s also called pig leg (literal translation of Ka Muu). The pork is so tender and the broth is rich, slightly sweet and salty. I don’t think I’ve ever seen it in Thai restaurants in the States, but you can get this just about anywhere and everywhere in Thailand. I like it served with a vinegar chilli sauce (see below).

Braised Pork Shank:

• 2 pork shanks
• 2 coriander roots (or 2 stalks celery, cut into thirds and roughly crushed)
• 4 cloves garlic, crushed
• 1 knob of small knob of ginger (approx 2x2 inch), sliced
• 2 star anise
• 1 stick cinnamon
• 2 tbs brown sugar
• 1 1/2 tbs fish sauce
• 2 tbs thick soy sauce
  
• 1 quart chicken stock + 2 cups water
• 4 hard-boiled eggs, shelled
  

In a Dutch oven or heavy bottom pot, heat 2 tbs oil and brown the shanks well. Remove and set aside. Add more oil if necessary to saute the coriander roots, garlic and ginger. After about a minute, add the anise and cinnamon. Saute for another minute, then add the stock, water, soy and fish sauces. Return the shanks to the pot and bring to a boil. Once it boils, cover and turn the heat down to low. Simmer until the meat falls off the bone, about 2-3 hours depending on how big they are. Add the hard-boiled eggs and simmer for an additional 10-15 minutes. Serve with jasmine rice and vinegar chilli sauce.

Vinegar Chilli Sauce:

• 1 tbs granulated sugar
• 2 tbs rice vinegar
• 1 tbs fish sauce
• 1-2 tsp sambal oelek (or 1-2 fresh chillies chopped)

Heat the vinegar with the sugar until the sugar dissolves. I do this in the microwave for 1 minute. The proper way is to do it on the stove. I’ll let you choose. Add the fish sauce and sambal oelek.

Here's a tip: if you have any leftover broth, save it. It can be frozen for up to 3 months. I like to mix it with my beef broth when I make noodle soup. I would say use 1 cup of this broth with 2-3 cups of beef broth.