from Gordon’s Great Escape Southeast Asia with a little twist.

Serves 3 adults and 2 children
Time: 1h30

INGREDIENTS
For the sauce:
2tbsp ghee
2 chopped onions
4 garlic cloves
2 tbsp of finely chopped ginger
1 peeled and dices fresh pineapple
2 tbsp of chili sauce
250g chopped cherry tomatoes
2 tbsp tamarind paste
1 tbsp rice vinegar
3 tbsp oyster sauce

For the ribs:
1 knob of ginger peeled and sliced
1 lemongrass stalk, trimmed and bashed
800g of pork ribs, ribs separated
to garnish: 6 spring onions finely sliced

RECIPE
1. Cook the ribs:

• In a large saucepan on high heat put all the RIBS ingredients starting finishing with the ribs. reduce heat and cook for 20 minutes.
• Take ribs out from the pan and pat them dry (meat spits water)

2. Prepare the sauce:

• In a pan over medium heat, put oil, add the onion, garlic and ginger until the onions caramelize. then add the pineapple and let it soften and caramelize a little for 5 minutes.
• Toss in the tomatoes and cook until soft
• Dilute the tamarind paste with 150ml of water and add to the pan. Mix.
• Add rice vinegar, oyster sauce, fish sauce and sugar ( so you get the sweetness you like).
• Let it simmer for 15 minutes

3. Put it all together:

• Add the ribs to the sauce adding 100ml of water ( a bit more if you like to have sauce to put over the rice/ we do)
• Let simmer for 45 minutes until ribs are tender ( meat seperating from the bone)
• Top with chopped spring onions to serve

Serve with rice.