Twice-cooked chilli and tamarind pork ribs

Twice-cooked chilli and tamarind pork ribs

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. To make tamarind water, soak 1 tablespoon tamarind pulp in 125 ml boiling water for 10–15 minutes. Work the tamarind flesh off the seeds with your fingers and strain, keeping the juices. Cut 1 kg pork ribs into sections and put in a large wide-based saucepan. Bring to the boil over medium heat with 125 ml of the tamarind water, 2–3 garlic cloves, 2 cinnamon sticks, ½ teaspoon ground cloves, ½ teaspoon ground allspice, 2 chipotle chillies in adobo sauce, 1 diced onion, 50 g chopped coriander roots and all, 1 tablespoon balsamic vinegar, 3 tablespoons soft brown sugar, 400 g tinned chopped tomatoes and enough water to cover. Reduce the heat, cover and cook for 40 minutes, or until the ribs are tender. Preheat the oven to 180°C. Transfer the ribs to a baking tray, brush with oil and bake for 20–30 minutes, turning every 5 minutes, until golden brown all over. Purée the cooking liquid and bring back to a gentle simmer. Check for seasoning, pour over the cooked ribs and garnish with coriander leaves. Serve with steamed rice.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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