Recipe by Dennis Leslie

Serves 6

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



  1. 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.
  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 about 30 seconds. Gently add the dried pork ribs and brown slightly in the wok, turning often to brown evenly.
  6. 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.
  7. Season to taste with salt and pepper.
  8. Toss the kecap manis through, evenly coating the surface of the ribs.
  9. Serve with light soy sauce.