1. Place the pork ribs in a large pot. Cover with cold water. Let the ribs soak for 30 minutes. This will remove any blood.

2. Discard the water, leave the pork ribs in the pot.

3. Add cold water until the ribs are fully submerged. Also add the clove, star anise and cardamom pods.

4. Place the pot over medium low heat. Don't let the pork ribs boil too hard, just a little simmer. Cover the pot. Gently boil the pork meat for an hour.

5. After that, transfer the pork ribs to a clean place and set them aside for now. Pour the remaining cooking liquid in a cup. Skim off any bits that float to the surface.

6. Add the curry paste, the coconut cream and a cup (240 ml) of the cooking liquid to the pot and bring it to a light simmer. Also add the kaffir lime leaves. Don't let it boil. Taste the curry sauce and add extra sambal or chili sauce of necessary.

7. Then add the pork ribs back to the pot and cover with the curry sauce. Cover the pot and let the ribs simmer in the sauce for another hour over very low heat. Add extra cooking liquid or coconut cream if necessary.

8. At this point you can add extra vegetables or potatoes. Or turn the heat off and let the curry cool off for later.

9. Serve with rice.