.gif "Grilled Pork Ribs With Sauteed Vegetables (Babi Panggang Sayuran)")
Serves 4
500g pork ribs, cut into
100g portions
3 tbsp vegetable oil, plus extra for basting
80g shallots, peeled and sliced
20g ginger, peeled and finely sliced
2 lemongrass stalks, bruised
150ml chicken stock
75g kangkong, washed and sliced
75g spring onion, cut into 4cm strips
75g French beans, sliced
75g tomatoes, peeled, seeded and sliced
salt, to taste
fried shallots, for garnishing
For the marinade
3 tbsp lime juice
3 tbsp vegetable oil
1 tsp salt
½ tbsp ground white pepper
Grilled Pork Ribs With Sauteed Vegetables (Babi Panggang Sayuran)
1. Preheat oven to 200C.
2. Steam pork ribs for 45 mins and then set aside to cool. In the meantime, prepare marinade by combining
all ingredients.
3. Coat the steamed ribs in the marinade and set aside for 20 mins so flavours can penetrate the meat.
4. Grill ribs in the oven until edges are browned, basting frequently with oil.
5. Grind shallots and ginger into a fine paste in a blender or food processor.
6. Heat 3 tbsp oil in heavy saucepan, Sauté paste and lemongrass stalks over low heat until fragrant. Add splashes of stock to prevent burning.
7. Add all vegetables into the pan and increase heat. Sauté the vegetables with 3 tbsp stock for 2 mins or until the vegetables are cooked.
8. Season to taste with salt, then mix in pork ribs. Garnish with fried shallots and serve.
TIP No oven? Pan-fry the ribs instead until the edges are browned.