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Ingredients
Method
- 1kg pork ribs, cut into 3 to 4 rib pieces
- 2 litres water
- 1 onion, quartered
- 2 tomatoes, quartered
- 3 tablespoons tamarind concentrate (or 80g tamarind pulp)
- 3 tablespoons fish sauce, plus extra to taste
- 300g daikon, peeled and cut into half moons
- 150g green beans, cut into 5cm lengths
- 1 eggplant, cut into thick slices
- 2 long green chillies
- 1 bunch water spinach (kangkong) or baby spinach
- Steamed rice, to serve
- Cover the ribs with cold water in a large pot, bring to the boil and drain. Rinse the ribs, return them to a clean pot with the 2 litres of water, onion and tomatoes, and simmer gently for 50 minutes until tender.
- Stir in the tamarind and fish sauce, add the daikon and simmer for 10 minutes. Add the beans, eggplant and chillies and cook for 5 minutes more.
- Fold in the greens until wilted. Taste and adjust with extra fish sauce or tamarind, then serve in deep bowls with steamed rice.
15 minutes, plus 1 hour 15 minutes simmering
4 to 6 serving
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