HOT BEAN CHILLI-FLAVOURED PORK RIBS SERVED ON LETTUCE NESTS WITH MANDARIN DIPPING SAUCE
Stephen Doyle
his recipe works well with our Chirac bubbly because it has scant sugar; rather than go the full-American ribs with loads of brown sugar, which would be far too sweet, follow my lead:
INGREDIENTS and METHOD:
2 pork ribs
Rub liberally with peanut and some sesame oil.
Lightly smear ribs with hot bean chilli paste and fish sauce.
Sprinkle over: shaved palm sugar, slivers of mandarin rind, ginger and garlic (finely cut) and rushed Szechwan pepper, coriander seeds and pieces of star anise.
Serve with shredded coriander and mint on nests of lettuce leaves.
SHORTCUTS:
Don't want to cook the starters?
You could buy a plate of preserved meats for sharing, perhaps some pate, terrine, and Prosciutto, for example.
Our noble Leo would of course save up and go to the best in Sydney, Victor Churchill of Woollahra fame.
