Recipe by Dennis Leslie
2kg young pork ribs – cut into individual ribs
½ cup light soy
6 litres 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 tbsp kecap manis
sea salt – for seasoning
cracked white pepper – for seasoning
- Place the water and light soy in a large pot, making sure there is still enough room to add the ribs. Bring the water to the boil then simmer for about 10 minutes to make a stock.
- 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.
- Strain the pork ribs well. Place on paper towel and pat dry.
- Put a wok or heavy based frying pan on high heat and allow to heat up for 45 seconds.
- Add oil and heat the oil for about 30 seconds. Gently add the dried pork ribs and brown slightly in the wok, turning often to brown evenly.
- 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.
- Season to taste with salt and pepper.
- Toss the kecap manis through, evenly coating the surface of the ribs.
- Serve with light soy sauce.