Recently I decided that I wanted to host an Asian inspired banquet, so I’ve been working on a load of different dishes that I could could quickly and easily for a bunch of my friends. So far I’ve got 2–3 meat dishes, a couple of vegetable dishes, and shortly I’m going to try and work through a couple of noodle dishes. All up I’d like to be able to serve about 7–8 dishes for the banquet, and maybe a couple of entrees.
Anyway, enough rambling from me, let’s get started on this Vietnamese Pork Spare Ribs recipe.
Ingredients wise you’ll need the following;
- 8–10 Pork Spare Ribs (some times called Pork Rashers)
- 1 tablespoon Peanut Oil
- 2 cloves Garlic (crushed)
- 2 tablespoons Brown Sugar
- 2 tablespoons Fish Sauce
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Fresh Ginger (finely grated)
- 1/4 teaspoon Chinese Five Spice Powder
Get the Peanut Oil into a hot wok, just as it starts to smoke get the Pork Spare Ribs into the wok. If you’ve got a smallish wok you might need to cook the Pork Spare Ribs in a couple of batches.
While the Pork Spare Ribs are cook, combine the rest of the ingredients in a bowl and mix well.
Once the Pork Spare Ribs are cooked through, pour the wet ingredients in and keep turning the Pork Spare Ribs. The idea here is to coat the ribs with the sauce, kind of like a glaze. The Brown Sugar and the Light Soy Sauce will help the other ingredients in the sauce caramelise all over the Ribs. Mmmmmmm.
Make sure the Pork Spare Ribs are cooked all the way through, the sauce is all sticky and coating the ribs, and basically that’s it. Serve it up with some rice and some Asian greens like Bok Choy, or do it as part of a banquet with a few other Asian styled recipes.
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