Another chili recipe to tickle your fancy!

Have you tried the chili prawns yet? Or is seafood not your thing? Not to fret, my latest find may just be your type — Chili Spare Ribs. Just the sound of it makes me hungry!

In this recipe, I used pork spare ribs as specified in the cookbook but what was pictured in the same book were pork slices/strips. Anyway, it doesn’t matter, whether you use the “bone-y” or the “skinny and fatty” portion, it will still taste just as yummy. I assure you!

Ingredients:

750g pork spare ribs
1 tbsp peanut oil
2 tsps finely chopped garlic
1/4 cup dry sherry
1 tbsp chili bean paste or sambal oelek
2 cups water
2 tsps hoisin sauce
3 tsps caster sugar
1 tbsp soy sauce, preferably dark

Procedure:

1. Place the pork in a large pan with water to cover. Bring to the boil, reduce heat, simmer for 5 minutes; drain well.
2. Place all the remaining ingredients and the pork ribs in a wok or deep, heavy-based pan. Cover and simmer for 45 minutes. Drain, reserving 1 cup of liquid. Heat a clean wok and sear the pork pieces to brown them.
3. Add the reserved cooking liquid and cook over medium heat until it forms a glazed coating for the pork.
4. Chop the pork pieces into 3 cm pieces and serve with the sauce poured over them.

This dish goes well with garlic fried rice. Try it yourself!

Happy cooking!