Grilled Saigon pork rib
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
Ingredients
- 8 baby back pork ribs, separated
- 30g yellow bean or miso paste
- 10g ginger, peeled and sliced
- 2 star anise
- 2 cardamom pods, lightly bashed
- 1 tbsp rice vinegar
- 50g rock or granulated sugar
- 3 tbsp honey
For the sauce
- 150g rock or granulated sugar
- 65ml fish sauce
- ½ green chilli, finely chopped
- ½ red chilli, finely chopped
- ¼ tsp ground black pepper
To serve
- 2 carrots, cut into ribbons using a vegetable peeler
- pickled mooli (optional)
- 30g roasted unsalted peanuts, finely chopped
- 10g sesame seeds
- a few dill sprigs
Method
- STEP 1
Grill the ribs on high for 10 mins, then put them in a saucepan with 1½ litres water, the bean or miso paste, ginger, star anise, cardamom, rice vinegar, sugar and 1 tsp sea salt. Bring to a simmer, cover and cook over a very low heat for 20 mins.
- STEP 2
Meanwhile, make the sauce. Put 150ml water in a saucepan and bring to a rolling boil. Add the sugar, lower the heat and stir until completely dissolved. Allow the sugar syrup to cool, then blend with the fish sauce, chillies and black pepper.
- STEP 3
Remove the ribs from the pan and spread evenly with the honey. Grill the ribs on high for 12 mins, turning halfway through. Mix the pork ribs with the sauce.
