1 kg Pork Ribs
1 Sweet Potato, Cubed
5 Cloves Garlic, Minced
1 Onion, Diced
4 Tomatoes, Cubed
30ml Fish Sauce
100ml Soy Sauce
250ml Pineapple Juice
500ml Chicken Stock
250ml Shredded Cheese
With a heavy cleaver, slice a rack of pork ribs apart and chop them into 3cm pieces.
In a bowl, combine the ribs with 30ml of fish sauce, 100ml of soy sauce, 250ml of pineapple juice, and some freshly ground black pepper.
Cover and marinate in the fridge for at least an hour.
In a large pot or wok over medium high heat, brown a cubed sweet potato in some vegetable oil.
Remove the potatoes when they're golden on all sides, but not cooked through.
To the same oil, add the ribs, working in batches to brown them on all sides. Reserve the marinade.
Remove the ribs once brown on all sides, but not cooked through.
Using the same pan, add a diced onion, and saute until translucent.
Add 5 cloves of minced garlic and saute until fragrant.
Add 4 roughly chopped tomatoes, let them break down a little, then add back the ribs and their marinade.
Bring the marinade to a boil then add 500ml of chicken stock.
Cover and simmer for 1hr until the ribs are tender and the liquid has reduced into a sauce.
Add back the sweet potato and 250ml of peas.
Cover and let the potatoes cook for about 10-15min.
Add 250ml of shredded mild cheese, stir to melt, and serve over a bed of rice.
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