Luke Nguyen's Slow-Braised Pork Ribs RecipeInspired by the culture and cuisine of his motherland, chef Luke Nguyen shares a recipe for a classic Vietnamese dish. Time to serve up expertly curated Asian flavours in your own kitchen?
- 1 red Asian shallot
- Diced 2 tbsp fish sauce
- 1 tsp oyster sauce
- 2 tsp sugar
- ½ tsp sea salt flakes
- ½ tsp freshly ground black pepper
- 2 tbsp crushed garlic
- 300g pork spare ribs cut into 2cm x 3cm pieces
- Vegetable oil, for deep-frying
- 250ml young coconut juice
- 1 onion, sliced into wedges
- Coriander sprigs, to garnish
- Fresh red chilli, sliced, to garnish
- Steamed jasmine rice, to serve
1. In a bowl, combine the shallot, fish sauce, oyster sauce, sugar, salt, pepper and half the garlic.
2. Mix well to dissolve sugar, then add pork and stir to coat. Cover and marinate for 20 minutes.
3. One-third fill a large wok with oil and heat to 180°C (350°F).
4. Drain the pork, reserving marinade.
5. Deep-fry pork in small batches over medium heat for 3 minutes, or until brown.
6. Remove and drain on paper towel.
7. Pour coconut juice and reserved marinade into a saucepan and bring to the boil. Add the pork, reduce heat and simmer for 20 minutes.
8. Increase the heat to medium-high and cook for a further 5 minutes, or until the coconut juice has reduced by one-quarter.
9. Add the onion, remaining garlic and a little black pepper. Stir for 5 minutes. Transfer to a serving platter and garnish with coriander and chilli.
10. Serve with jasmine rice.