Page 62 - Bush 'n Beach Fishing magazine

by MELISSA FROHLOFF
Pork ribs and lychee curry
Ingredients
• 1.5kg pork spare ribs
• 400g Dutch carrots, cut in half
• 400g baby corn
• 2 red onions, cut into wedges
• 200g green beans
• 2 cloves garlic, crushed
• 1 tbsp ginger, grated
• 565g canned seeded lychees in syrup
• 1/2 cup white vinegar
• 2 tbsp mustard seed oil
• 1/3 cup red curry paste
• 400ml can coconut cream
• 1 cup chicken stock
• 2 tbsp fish sauce
• 3 kaffir lime leaves, finely sliced
• 227g water chestnut slices, drained
• 2 red chillies
• 2 limes, cut into wedges
• Coriander leaves to garnish
Method
1. Place spare ribs in a frypan. Add vinegar and cover with water, bring to the boil and simmer for 15 min- utes. Drain ribs.
2. Heat half the oil in flameproof ov- en dish and lightly brown ribs.
3. Drain lychees and retain juice. Preheat oven to 150C. Remove ribs from dish.
4. Heat remaining oil in oven dish over low heat, add red curry paste, garlic and ginger and cook until fra- grant.
5. Add to casserole dish the coconut
cream, chicken stock, fish sauce, lychee syrup, onions, Dutch carrots, water chestnuts, two kaffir lime leaves and ribs. Bring to the boil on stovetop.
6. Transfer dish to oven and cook for 90 minutes.
7. Remove oven dish and add ly- chees and green beans, simmer un- covered on stovetop until beans are tender.
• Serve on a bed of jasmine rice and garnish with red chillies, coriander, kaffir lime leaves and the juice of freshly squeezed lime.
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Page 62 – Bush ’n Beach Fishing, June 2020
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