After just minutes of preparation, you can sit back and relax while the pork ribs cook slowly in a broth of medicinal herbs until the meat falls off the bone. This Vietnamese recipe from Luke Nguyen is the perfect antidote to a fast food lifestyle.
- 300 g short spare ribs, chopped into bite-sized pieces
- ½ tsp salt
- 5 g dried ginseng
- 5 g dried lotus seeds
- 5 g dried goji berries
- 5 g dried black prune
- 5 g dried lily petals
- 5 g pearl barely
- 5 g dried raisins
- 5 g dried longon
- 5 g dried white vegetable root
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to soak the clay pot in water overnight.
In a mixing bowl, rub the pork ribs with salt.
In a large pot, bring 2 litres of water to the boil.
In a medium-sized clay pot, add the Chinese herbs, followed by the pork ribs.
Pour water in the clay pot until it reaches 5 cm above the level of the pork. About 300-500 ml.
With the lid on, carefully place the enclosed clay pot into the simmering water making sure the hot water is level with the top of the clay pot. Put the lid on and simmer for 3 hours.
Remove the clay pot from simmering water and serve with jasmine rice.
• Purchase herbs from your local Chinese herbalist.