Appetiser: Hot bean chilli-flavoured pork ribs served on lettuce nests with mandarin dipping sauce

Hot bean chilli pork ribs Hot bean chilli pork ribs

AUGUST APPETISER: GNAW THEM BONES, LEO

Hot bean chilli-flavoured pork ribs served on lettuce with mandarin dipping sauce

Serve with BLOODWOOD's 2009 Chirac

Pork ribs with mandarin dipping sauce

This recipe works well with our Chirac bubbly because it has scant sugar; rather than go the full-American ribs with loads of brown sugar, which would be far too sweet, follow my lead:

INGREDIENTS and METHOD:

  • 2 pork ribs
  • Rub liberally with peanut and some sesame oil.
  • Lightly smear ribs with hot bean chilli paste and fish sauce.
  • Sprinkle over: shaved palm sugar, slivers of mandarin rind, ginger and garlic (finely cut) and rushed Szechwan pepper, coriander seeds and pieces of star anise.
  • Serve with shredded coriander and mint on nests of lettuce leaves.

 SHORTCUTS:

Don't want to cook the starters?

You could buy a plate of preserved meats for sharing, perhaps some pate, terrine, and Prosciutto, for example.

Our noble Leo would of course save up and go to the best in Sydney, Victor Churchill of Woollahra fame.

Published in: Appetisers

More in this category:

Related items

  • PISCEAN DINNER PARTY APPETISER: CHICKEN LIVER PATE WITH PICKLED WALNUTS

    Apparently pate is naff. One poisson's naff is another poisson's vraiment bon?

    Serve with Bloodwood 2009 Chirac  or  Please Help Me Rhonda!

  • Sagittarian Dinner Party Appetiser: Chips with Anchovies

    Being Irish, our friend Rene just loves her chips and champagne, a rather more-ish combination I've written about before.

    Roesti style potatoes are crisp on the outside, creamy in the middle and lifted with a surprise splash of salty anchovy.

    (My first encounter at adding a touch of anchovy to a potato bake came from an Anders Ousback recipe in an ancient Vogue Entertaining).

    Best served with Bloodwood 2009 Chirac (Bubbly: 60% Chardonnay 40% Pinot Noir)

  • Sagittarius Dinner Party at Bloodwood

    Our favourite Sag in the whole wide world loves having "CH" evenings. All of her favourite foods start with those two little letters.  

    High on her wish list are: Champers (our bubbly is called Chirac), chicken, chips, Chardonnay, cheeses and chocolate, to name a few.

    With this in mind the Sagitarrian dinner party menu was created to celebrate Sagittarians, Christmas (another blessed “CH” word), and the most charming of foods and wines that start with the letters "CH", all in the one meal.

    Featuring Christmassy coloured elements of red, green and white throughout, this is a fun and festive dinner party menu,  hatched in order to entertain our tireless, born entertainer herself, our wonderfully funny, curious, adventurous, mischievous, fiercely independent and selfless Sagittarian friend.

    Cheers 'Rene. Cha cha cha!

  • Scorpio Appetiser: Mixed Mushrooms on Prawn Crackers

    I'd love to serve crab here but unfortunately I am allergic to shellfish. Anyway, it doesn't hurt to have some vegetarian food on the menu.

    (I have to eat mine on rice crackers).

    Serve with Bloodwood 2009 Chirac 

  • Libran Appetiser: Homemade Potato Crisps with Tamarind Fig and Garlic Yoghurt

    When attending a F.O.O.D. dinner many years ago featuring food by Charmain Solomon, I had hoped that she would have served an entirely Asian menu.

    When I got home I discussed this with my BFF (Best Food Friend) and we started to come up with some ideas that we'd like to eat. I said something like a potato and panir (substitute goat's curd) samosa would be yummy, and Del added a dried fig chutney.

    We made these for our Christmas celebrations and they were very tasty with our Bloodwood bubbly, Chirac. Now I've short cut the process to this delicous recipe: Homemade Potato Crisps with Tamarind Fig and Garlic Yoghurt.

    Serve with Bloodwood 2009 Chirac

     

     

back to top
Go to top