Pork ribs with lemongrass and chilli
SƯỜN HEO NƯỚNG SẢ ỚT
Pork is often missed out on the BBQ, but it can be a real game changer. Vietnamese Chef, Thuy Hoang, gave us her expertise on how to make the most of our Windsor Farms pork ribs.
Prep time: 15 mins (plus 30 mins marinating)
Serves: 2, or up to 4 as a starter
Ingredients
- 1 kg rack of Windsor Farm Shop pork spareribs or tender pork ribs
- 10 fresh lemongrass stalks
- 1–2 bird’s eye chillies (remove the seeds and white membrane for less heat)
- 60 g fish sauce
- 40 g sugar
- 2 tbsp vegetable oil
Method
- Prep the lemongrass
Trim off and discard the tough, fibrous base and woody green tops of the lemongrass, leaving the tender white and pale green stalks. If necessary, peel away the outermost tough layer.
- Combine with the chillies
Lightly bash the lemongrass with a pestle or rolling pin to release its flavour, then finely chop. Pound it with the chillies in a pestle and mortar until fragrant and well combined. Alternatively, blitz them together in a mini food processor until finely minced. For a milder heat, remove the chilli seeds or use fewer chillies.
- Make the marinade
In a large bowl, combine the sugar, fish sauce, vegetable oil and the lemongrass–chilli mixture.
- Marinate the pork
Add the pork ribs and turn to coat well in the marinade. Cover and marinate in the fridge for at least 30 minutes, or preferably overnight.
- Cook
Cook the ribs on a barbecue or in an oven preheated to 220°C/200°C fan/Gas 7 for 35–40 minutes, turning frequently so they cook evenly and become golden brown. When ready, the internal temperature should be approximately 70°C (158°F).
Tip: Choose ribs that are not too meaty, as thinner ribs cook more quickly and are less likely to become tough. For the best flavour, cook the ribs over high-quality lumpwood charcoal.
