Vietnamese Stir-Fried Pork Ribs Recipe

This recipe is adapted form the classic Chinese sweet and sour spare ribs. The Vietnamese version, however, is a little different, with the additional of fresh basil leaves and the ubiquitous fish sauce, nuoc mam. This is messy finger food, requiring finger bowls, and is perfect served with sticky rice and a salad.

Ingredients : Serves 4-6

45 ml

10 ml

45 ml

900 g

3 cloves

4 cm

1 bunch

Hoisin sauce

Nuoc cham

Five-spice powder

Vegetable or sesame oil

Pork ribs

Garlic, crushed

Fresh root ginger, peeled and grated

Fresh basil, stalks removed, leaves shredded

Method :

In a bowl, mix together the hoisin sauce, nuoc mam and five-spice powder with 15 ml of the oil, then set aside.
Bring a large pan of water to the boil, then add the pork ribs and blanch for 10 minutes. Drain them thoroughly, then set aside.
Heat the remaining oil in a wok. Add the crushed garlic and grated ginger and cook, stirring, until fragrant, then add the blanched pork ribs.
Cook for about 5 minutes, or until the ribs are nicely browned, then tip in the hoisin sauce mixture, turning the ribs so that each one is well coated.
Continue stir-frying for 10-15 minutes, and serve the ribs straight from the pan, offering dinner guests finger bowls and plenty of napkins to wipe sticky fingers.