You don't need a barbecue to prepare this amazing recipe. Be generous on the quantities as all your guests will have a second or even a third helping !
This recipe will serve 4 persons
1200 g pork ribs
6 tablespoons vegetable oil
3 teaspoon coconut sugar
3 teaspoon fish sauce
1 tablespoon vegetable oil
4 large fresh tomatoes, quartered
2 tablespoon lemongrass, finely chopped
2 tablespoon chopped coriander root
2 tablespoon fresh galangal pieces
2 tablespoon chopped onion
2 tablespoon chopped garlic
250 ml vegetable stock
2 tablespoons fish sauce
2 tablespoons coconut sugar
1 teaspoon chilli powder
4 tablespoons tamarind juice
2 tablespoons chopped fresh coriander leaves
1 large green cucumber, sliced
Fresh coriander sprigs or garlic flowers
Prepare marinade : combine all ingredients, rub over pork and marinate for at least 2 hours. Roast the pork for about 20 mn on low heat (until cooked through). Cover and set aside.
Prepare sauce : in a saucepan, fry in oil half the diced tomatoes and all the lemongrass, coriander root, galangal, onion and garlic for 3 minutes. Blend in a food processor with the stock until smooth.
Return sauce to saucepan and stir over medium heat. Add fish sauce, sugar, chili powder and tamarind juice. Cook for another few minutes to reduce the sauce. Pour the pork and its cooking fluids into the sauce. On low heat, coat the pork with the sauce and reduce it for another 3 minutes, stirring occasionally.
Taste to see if extra sugar, fish sauce or tamarind juice is required.
Remove from heat and arrange pork ribs ribs in rows on a platter surrounded by sliced cucumber. Garnish with coriander sprigs or garlic flowers. Serve with the remaining sauce in a bowl and noodles or rice.