Lime Mint Honey Rib with Agati Flowers


The Recipe

This dish is a derivative of a popular entrée for both lunch and dinner, but in contemporary Cambodia in small portions is also enjoyed as part of social drinking.


300g Pork ribs
8-10 full Yellow agati flowers (angkea dei)
1 wedge Lime
Cloves Garlic


½ tsp palm sugar
1 tsp fish sauce
1 tsp oyster sauce
½ tsp crushed pepper
½ tsp salt
300g vegetable oil
3 full stems mint



  1. Separate the rib into small pieces and marinate with the mixture.
  2. Fry the garlic until aromatic, add ribs in hot oil until the ribs turn a deep red color
  3. In the same pan, add a bit more oil and lightly sautee the agati flowers until deflated.
  4. Assemble on the plate next to the sautéed agati flowers, and lime wedges. Add mint stems on top of the pork ribs.


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