INGREDIENTS:
- 2-3 tbsp vegetable oil
- 4-6 short ribs
- salt and freshly ground black pepper
- 250ml chicken stock
- 250ml coconut milk
- 180ml sherry vinegar
- 180ml dark soy sauce
- 2 tsp light brown sugar (optional)
- 1 star anise
- 1 head of garlic, peeled (roughly 20 cloves)
- 2-3 bay leaves
- 3 birdseye chillies
- salt and freshly ground black pepper
- spring onion tops, shredded, to serve
- steamed rice, to serve
INSTRUCTIONS:
- Heat oil in a large sauce pan over a medium heat. Fry ribs until lightly browned all over. (Roughly 10 minutes.) Remove ribs and set aside.
- Tip out any excess oil. Add stock and scrape up any of the caramelised sticky bits. Add coconut milk, vinegar, soy sauce, sugar (if using), star anise, garlic, bay leaves, and chillies. Return ribs to pan. Bring to boil and then simmer, covered, for about 2-3 hours, until the meat is tender. Skim off any fat if necessary.
- Season to taste.
- You can serve the ribs on the bone. But I prefer to strip the meat away from the bone; (it tends to break up into big meaty chunks). Return meat to the stew and heat through before serving with a steamed white rice, topped with a little shredded spring onion tops.
Source: Marmaduke Scarlet
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