Pork And Beef Recipes - Sweet And Sour Pork Vietnam Style

Ingredients

• 625g (1 1/4 lb) meaty pork spare ribs

• 1 egg

• 1 heaped tbsp plain flour

• 1 heaped tbsp corn-flour (cornstarch)

• 2 tsp sugar

• 1 1/2 tsp pepper

• vegetable oil

• 3 cloves garlic, crushed

• 2 tbsp fish sauce

• 12 lettuce leaves

• small bunch mint

• 1 tbsp finely chopped parsley or fresh coriander leaves

• 1 medium tomato, sliced

• 1 medium cucumber, sliced

SAUCE:

• 1/2 cup white vinegar

• 90g (3 oz) sugar

• 1/2 cup light beef or chicken stock

• 2 fresh red or green chilies, finely chopped

• 1 tsp black peppercorns, crushed

• 1 tsp corn-flour (cornstarch)

• red food coloring (optional)

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Method:

1. Divide ribs and chop each into 5cm (2 inch) pieces. Wash and dry thoroughly. Beat egg and mix with flour and corn-flour (cornstarch), sugar, salt and pepper and enough water to make a smooth, not too thick batter. Coat ribs.

2. Pour 5 cm (2 inches) oil into a wide pan, and heat to smoking point. Fry ribs on high heat until well crisped and deep golden brown. Remove from pan and drain off most of the oil. Add garlic and fry for 1 minute, then return ribs and season with fish sauce. Cook, stirring frequently for 3 minutes, then return heat off the let stand while sauce is prepared.

3. Mix vinegar, sugar and stock in a small saucepan and bring to the boil. Add chilies and peppercorns and thicken with corn-flour (cornstarch) mixed with a little cold water. Add red food coloring, if desired, and cook until sauce thickens and clears. Pour over ribs and simmer for a further 2 minutes.

4. Wash lettuce leaves and wipe dry. Line a serving pate with the leaves and arrange pork ribs on top. Sprinkle with finely shopped parsley or coriander leaves. garnish with sprigs of mint, and surround with tomato and cucumber slices.