Not everyone is fond of pairing fruit with meat. Yet in many Asian dishes, this coupling is considered a normal and almost necessary part of daily cooking. This Thai dish is so simple and so tasty, and pineapples are so good in Queensland, just coming into their peak season (about March).
These ribs are tender, tangy and terrific. Easy to make, simply coat the ribs in the marinade and let them bake slow and long – the key to making them tender and soft.
- 500g pork ribs (Pork belly strips cut into bite size chunks)
- 1 fresh pineapple cut into chunks
- 1 birds eye chilli, chopped (add more if you like it spicy!)
- 1 tbsp palm sugar
- 1 tsp sesame oil
- 1 tbsp Chinese rice wine
- 2 tbsp oyster sauce (or thicken stock with cornflour if coeliac)
- 2 tbsp soy sauce
- 3 tbsp peanut oil
- 2 tbsp tomato sauce
- Heat wok, add oil. Add pork and stir fry until almost cooked.
- Remove from heat and drain on paper towel or over the grid on the wok.
- Remove oil from work.
- Heat water in wok over medium heat, wait until boiling then add pork.
- Add pineapple and the rest ingredients, and turn down heat until simmering.
- Cover work, and simmer for 30-40 minutes until the spare ribs are tender.
- Remove from heat. Transfer to the serving plate and garnish with spring onion.
- Serve immediately with hot steamed rice and stir fried greens.
Note: * After cooking the pork, I do the rest of the process in a large cast iron pot in the oven. Keep it on low and remove the heat for the last 10 mins or to really sticky them up.
(Image from google, the lens fogged up so much my image is deplorable!)