In this Chinese-style dish, the pork is marinated in honey and western flavorings, before being wrapped in long, thin pandan leaves and deep-fried. Serve these pork ribs as an appetizer or as a main course with stir-fried rice or noodles.
Ingredients: (Serves 4-5)
- 675 g/1½ lb meaty pork ribs, cut into bitesize pieces
- 25 pandan (screwpine) leaves
- Vegetable oil, for deep-frying
- 2 limes, cut into wedges, to serve
For the marinade:
- 6 shallots, chopped
- 4 garlic cloves, chopped
- 25 g/1 oz fresh root ginger, peeled and chopped
- 30 ml/2 tablespoons clear honey
- 45 ml/3 tablespoons Worcestershire sauce
- 30 ml/2 tablespoons tomato ketchup
- 30 ml/2 tablespoons sour plum sauce
- 15 ml/1 tablespoon sesame oil
Method:
First make the marinade. Using a mortar and pestle or food processor, grind the shallots, garlic and ginger to a smooth paste. Beat in the honey, Worcestershire sauce, tomato ketchup, sour plum sauce and sesame oil, mixing thoroughly until fully blended. Put the pork ribs in a shallow dish and smear the marinade all over them. Set aside for 2-3 hours.
Lay the pandan leaves on a flat surface and place a marinated pork rib in the center of each one. Tie a tight knot over each rib so that the ends poke out.
Heat the vegetable oil in a large wok or heavy pan for deep-frying and fry the wrapped ribs in batches for about 4-5 minutes until cooked.
Serve immediately, still wrapped in the leaves, with lime wedges for squeezing, so that each diner can open their own parcels.