Recipe by Chef Dennis Leslie

Serves 6

2kg Young Pork Ribs cut into individual ribs
½ Cup Light Soy
6 litres of Water
¼ Cup Vegetable Oil
2 large Red Chillies deseeded and cut into small strips, across the width
2 Garlic Cloves finely chopped
1 Thumb of Ginger finely grated
5 Spring Onion finely sliced
2 tblspn Ketcup Manis
Sea Salt for seasoning
Cracked White Pepper for seasoning


1. Place the water and light soy in a large pot. There should be enough room in the pot to add ribs through. Bring that water to boil then simmer for about 10 minutes to make a stock
2. Add the pork to the stock and continue to simmer for a further 120 minutes or until the meat starts to fall off the bone
3. Strain the pork ribs well. Place on paper towel and pat dry.
4. Put a wok or heavy based frying pan on high heat and allow to heat up for 45 seconds
5. Add oil and heat the oil for 30 seconds
6. Gently add the dried pork ribs and brown slightly in the wok, truing it often to brown evenly
7. Add the chilli, garlic, ginger and spring onion into the wok and toss through, making sure it is evenly distributed. Stir fry for about 1 minute
8. Season to taste with salt and pepper
9. Toss the ketcup manis through, evenly coating the surface of the ribs
10. Serve with light soy or cherry vinegar