It’s the first day of Summer here in the southern hemisphere and although Australia is notorious for it’s incredibly hot and caustic summers, it actually has been quite cool lately. Usually late spring harbours a foreshadowing of the heat to come but this year we’ve been given some uncharacteristic cold and wet November days. So while I’m sure BBQs and refreshing salads are to come, the current weather does tend to lend itself to some light South East Asian fare.
The following is another adapted recipe from Luke Nguyen’s The Songs of Sapa. It’s hearty but still light enough for a cooler summer’s day.
Pork Spare Ribs Braised in Coconut
750g pork spare ribs, cut into 2-3 cm chunks
2 tablespoons chopped garlic
1 small onion chopped
handful chopped shallot
3 tablespoons fish sauce
2 teaspoons oyster sauce
3 tablespoons sugar
300ml coconut water (juice)
2 teaspoons Sriracha chilli sauce
salt, pepper & oil
coriander & chopped chilli to serve
Combine in a bowl, 1 tablespoon garlic, shallot, fish sauce, oyster sauce, sugar, pinch of salt and pepper with the ribs, cover, refrigerate and let marinate for at least 20min, the longer the more flavoursome. Leave it overnight if you wish.
In a wok or heavy saucepan, pour enough oil to cover the bottom. Fry the ribs in batches over medium heat until brown. Remove and drain on paper towel.
In a clean saucepan bring the coconut water to boil, add the pork ribs, remaining garlic, onion and chilli sauce. Simmer for 15-20min or until coconut water is reduced by two thirds.
Garnish with coriander and chilli and serve with rice.