Chinese Savoury Pork Ribs with Snake Beans recipe
information
This is a rich and pungent dish. If snake beans are hard to find, you can substitute fine green or runner beans.
ingredients
675 g (1 1/2 lb) pork spare ribs or belly of pork
30 ml (2 tbsp) vegetable oil
120 ml (4 fl oz) 1/2 cup water
15 ml (1 tbsp) palm sugar
15 ml (1 tbsp) fish sauce
150 g (5 oz) snake beans, cut into 5 cm (2 in) lengths
2 kaffir lime leaves, finely sliced
2 red chillies, finely sliced, to garnish
30 ml (2 tbsp) vegetable oil
120 ml (4 fl oz) 1/2 cup water
15 ml (1 tbsp) palm sugar
15 ml (1 tbsp) fish sauce
150 g (5 oz) snake beans, cut into 5 cm (2 in) lengths
2 kaffir lime leaves, finely sliced
2 red chillies, finely sliced, to garnish
For the chilli paste
3 dried red chillies, seeded and soaked
4 shallots, chopped
4 garlic cloves, chopped
5 ml (1 tsp) chopped galangal
1 stalk lemon grass, chopped
6 black peppercorns
5 ml (1 tsp) shrimp paste
30 ml (2 tbsp) dried shrimp, rinsed
4 shallots, chopped
4 garlic cloves, chopped
5 ml (1 tsp) chopped galangal
1 stalk lemon grass, chopped
6 black peppercorns
5 ml (1 tsp) shrimp paste
30 ml (2 tbsp) dried shrimp, rinsed
method
1. Put all the ingredients for the chilli paste in a mortar and grind together with a pestle until it forms a thick paste.
2. Slice and chop the spare ribs (or belly pork) into 4 cm (1 1/2 in) lengths.
3. Heat the oil in a wok or frying pan. Add the pork and fry for about 5 minutes, until lightly browned
4. Stir in the chilli paste and continue to cook for another 5 minutes, stirring constantly to stop the paste from sticking to the pan.
5. Add the water, cover and simmer for 7 - 10 minutes or until the spare ribs are tender. Season with palm sugar and fish sauce.
6. Mix in the snake beans and kaffir lime leaves and fry until the beans are cooked. Serve garnished with sliced red chillies.
2. Slice and chop the spare ribs (or belly pork) into 4 cm (1 1/2 in) lengths.
3. Heat the oil in a wok or frying pan. Add the pork and fry for about 5 minutes, until lightly browned
4. Stir in the chilli paste and continue to cook for another 5 minutes, stirring constantly to stop the paste from sticking to the pan.
5. Add the water, cover and simmer for 7 - 10 minutes or until the spare ribs are tender. Season with palm sugar and fish sauce.
6. Mix in the snake beans and kaffir lime leaves and fry until the beans are cooked. Serve garnished with sliced red chillies.
serving amount
serves 4 - 6
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