GORDON RAMSAY VIETNAMESE STYLE SWEET AND SOUR PORK RIBS SERVES 4 INGREDIENTS For the sauce: 2 tbsp

p vegetable oil 2 onions, peeled and chopped 46 garlic cloves, peeled and chopped 2 tbsp finely chopped ginger 1 pineapple, peeled, cored and diced 2 tbsp chilli sauce 500g/ 17 oz fresh tomatoes, roughly chopped 2 tbsp tamarind paste 1 tbsp rice vinegar 23 tbsp oyster sauce 1 tbsp fish sauce palm sugar or light brown sugar, to taste For the ribs: 5cm/ 2 inch fresh ginger, peeled and sliced 1 red long finger chilli, sliced lengthways and deseeded 1 lemongrass stalk, trimmed and bashed 800g/ 1.75 # pork ribs, cut into 5cm pieces 68 spring/ green onions, finely sliced METHOD Preheat the oven to 160C/Fan 140C/Gas 3/ 320oF. Place a large saucepan or casserole pan over a high heat, add the vegetable oil, ginger, chilli and lemongrass, then the ribs, reduce the heat and cook for 20 minutes. Drain the ribs and pat dry with kitchen paper. Meanwhile, prepare the sauce. Place a large saucepan over a medium heat and add the oil. Saut the onions, garlic and ginger for 45 minutes. The onions should caramelise a little. Once soft, add the pineapple and caramelise for 45 minutes, the pineapple should soften and begin to release its

natural juices. Add the chilli sauce, mix well, and cook for another 2 minutes. Toss in the tomatoes and cook for 5 minutes, so they break down. Mix the tamarind paste with 150ml/ 5.25 fl oz water and add to the pan. Mix well. Add the rice vinegar, oyster sauce, fish sauce and sugar to taste. Allow to simmer for 1015 minutes so that all the flavours incorporate. Add the ribs to the sauce along with 100m/ 3.50 fl oz water. Cover and simmer for 3045 minutes, until the ribs are tender and begin to fall away from the bone. Serve immediately scattered with spring/ green onion. Gordon Ramsays South East Asia Harper Collins