Ingredients Jump to Instructions ↓

  1. 4-6 45 ml 45 ml 10 ml 45 ml 900 g 3 cloves

  2. 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

Instructions Jump to Ingredients ↑

  1. : 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.


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