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Ingredients
- 500 g (1 lb 2 oz) pork spare ribs
- 1 1/2 tablespoons oil
- 2 cloves, crushed garlic
- 190 g (6 3/4 oz) fried tofu puffs
- 1 tablespoon finely chopped ginger
- 1 teaspoon five-spice
- 1/2 teaspoon ground white pepper
- 3 tablespoons fish sauce
- 3 tablespoons kecap manis
- 2 tablespoons light soy sauce
- 35 g (1 1/4 oz/1/4 cup) shaved palm sugar (jaggery)
- 1 small handful leaves, chopped coriander (cilantro)
- 100 g (3 1/2 oz), thinly sliced snow peas (mangetout)
Method
1. Cut the spare ribs into 2.5 cm (1 in) thick pieces, discarding any small pieces of bone. Put into a saucepan and cover with cold water. Bring to the boil then reduce to a simmer and cook for 5 minutes. Drain and set aside.
2. Heat the oil in a heavy-based saucepan over medium- high heat. Add the pork and garlic and stir until lightly browned. Add remaining ingredients except snow peas, plus 560 ml (19 1/4 fl oz/2 1/4 cups) water. Cover, bring to the boil then reduce to a simmer and cook, stirring occasionally, for 15- 18 minutes, or until the pork is tender. Stir in the snow peas and serve.
