- – Meaty pork ribs: 0.5kg
- – Liquid lard: 35g
- – Sugar: 10g
- – Tapioca flour: 10g
- – Garlic: 3
- – Spring onion: 20g
- – Coriander: 10g
- – Pepper, vinegar, chili sauce, fish sauce, seasoning
Wash and cut the ribs into 3cm sections, parboil and wash again; drain before adding fish sauce and seasoning, pepper then set aside to marinate.
Spring onion has washed, slice the stem (white part) and cut green part into 3cm pieces. Peel and mince garlic and wash the coriander and drain.
Mix the fish sauce with chili sauce, vinegar and sugar to make sauce.
Heat the lard and make the ribs stick with tapioca flour then fry the ribs until golden and transfer to a plate.
Frying garlic and the stem of spring onion, add the sauce and ladle of water then boil. Add fried ribs and cook, covered and over low heat.
When the sauce adheres to ribs, add the green part of spring onion and stir then take out of the heat, trasfer to a plate, sprinkle with pepper and coriander.
This dish served hot!