Preheat oven to 325F

Crush black peppercorns, coriander seeds, and fennel seeds in a mortar and pestle until a powder consistency. Mix in mushroom powder, if using, and salt until combined. Alternatively, use a spice grinder.

Season short ribs all over with spice mixture.

Add enough oil in a dutch oven or oven safe pot until surface is coated. Sear short ribs on all sides on medium heat until browned. About 5 minutes per side. Remove short ribs from pan and set aside.

Add scallions, garlic and ginger to the same pot. Cook until browned. About 6 minutes. Add in thai chiles, cardamom, star anise and bay leaf. Cook until aromatic, about 2-3 minutes.

Pour in coconut milk and water. Add in fish sauce, soy sauce and palm sugar. Bring to boil. Nestle in seared short ribs. Liquid should come up ⅔ of the short ribs.

Cover with a lid and place in the oven. Flip short ribs halfway through after 90 minutes. Cook for another 60 minutes. Short ribs should be fork tender when done. (About 2.5-3 hours total)

Right before serving, make the fig salad. In a bowl, mix together sliced figs, cilantro, lime juice, zest, olive oil, salt and pepper. Gently mix until combined. (You don’t want to mix this too far ahead as the figs will break down with the lime juice.)

Once short ribs are tender, remove short ribs from pot and set aside. Strain liquid through a fine mesh sieve. Let the fat settle to the top and skim off as much as you can.

Place short ribs back in strained liquid. Season to your liking if necessary.

Serve short ribs with steamed white rice and fig salad.