PORK RIBS BRAISED IN COCONUT

SERVES 4-6 as part of a shared meal


Ingredients

1 red Asian shallot, diced

2 tablespoons fish sauce

1 teaspoon oyster sauce

2 tablespoons sugar

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

2 tablespoons crushed garlic

300 g pork spareribs, cut into 2 cm x 3 cm pieces (ask your butcher to do this)

Vegetable oil, for deep frying

250 ml young coconut juice

1 onion, sliced into wedges

Coriander sprigs, to garnish


Preparation

  • In a mixing bowl, combine the shallot, fish sauce, oyster sauce, sugar, salt, pepper and 1 tablespoon of garlic. Mix well to dissolve the sugar, then add the pork ribs and stir to coat well. Cover and leave to marinate for 20 minutes.
  • One-third fill a large wok or deep-frying pan with oil and heat to 180°C, or until a cube of bread dropped into the oil turns brown in 15 seconds.
  • Drain the pork ribs, reserving the marinade. Deep-fry the pork ribs in small batches over medium heat for 3 minutes, or until brown. Remove using a slotted spoon and drain in paper towels.
  • Pour the coconut juice and reserved marinade into a saucepan and bring to the boil. Add the pork ribs, reduce the heat and simmer for 20 minutes.
  • Increase the heat to medium-high and cook for a further 5 minutes, or until the coconut juice has reduced to one-quarter of its original volume.
  • Add the onion, remaining garlic and a pinch of black pepper. Stir constantly for 5 minutes, then turn off the heat.
  • Transfer the ribs to a serving platter and garnish with coriander. Serve with steamed jasmine rice.


Wine Pairing: Common Ground GSM
Region: Barossa Valley, SA
Winemaker: Kym Teusner

The Common Ground GSM, crafted by renowned winemaker Kym Teusner, is a testament to his philosophy of creating wines that are both approachable and complex. This blend of Grenache, Shiraz, and Mataro is more than just a well-balanced red; it’s an invitation to savour and reflect on each sip. The wine presents a rich tapestry of black fruits, where the Shiraz offers an immediate, comforting allure reminiscent of dark chocolate, while the Mataro adds layers of savoury spice and structure, akin to the satisfying crunch of nuts in a sweet treat. Grenache ties it all together with a burst of cherry and raspberry, bringing brightness and a hint of boldness to the blend.

With its supple tannins and lingering finish, the Common Ground GSM doesn’t just accompany food—it enhances the dining experience. Paired with pork ribs braised in coconut juice, the wine’s intricate balance of fruit and spice elevates the dish’s rich, savoury flavours, making each bite and sip a more thoughtful and enjoyable experience. This is a wine that invites you to slow down, appreciate the craftsmanship, and truly savour the moment.


Executive Chef: Mark Jensen
Venue: Red Lantern 60 Riley St, Darlinghurst NSW 2010
Website: https://redlantern.com.au/