Lemongrass and Chilli Pork Ribs and Chicken Wings
Serves 4
Ingredients
1kg chicken wings, any extra fatty skin removed
1kg pork ribs, washed and cut into single ribs
For the marinade
8 lemongrass stalks, crushed and finely diced
12 Asian shallots, finely diced
4 bird’s eye chillies, finely diced
3 tablespoons fish sauce
1 tablespoon soy sauce
3 tablespoons granulated sugar
1 tablespoon honey
1 tablespoon crushed black peppercorns
90ml sesame oil
To serve
2 or 3 red chillies, sliced lengthways
100g spring onions, finely sliced on the diagonal
Pineapple Fish Sauce
Lemongrass and Chilli Pork Ribs and Chicken Wings
In a bowl, combine all the ingredients for the marinade and mix well. Pour half the mixture into a separate bowl and add the chicken wings. Thoroughly massage the marinade into the chicken wings and leave to marinate in the fridge for at least 3 hours, or ideally overnight. Repeat the process with the remaining marinade and the pork ribs.
Take the meat out of the fridge at least 30 minutes before cooking to allow it to come to room temperature.
Here are a few options for how to cook the chicken wings and pork ribs.
Sunny day option: barbeque
To cook the chicken on the barbeque, grill for 20–25 minutes, turning halfway through the cooking time. The wings are cooked when the flesh is no longer pink in the middle.
To cook the pork ribs on the, grill for 25–30 minutes, turning often until nicely browned.
Rainy day option: oven roasted
For the chicken, preheat the oven to 180°C/160°C Fan/Gas Mark 4.
Arrange the chicken wings on a baking tray lined with foil, leaving the marinade behind and setting it aside for later. Roast for 40 minutes, turning halfway through the cooking time. Brush over the reserved marinade and continue to roast for a further 10 minutes.
For the pork ribs, preheat the oven to 200°C/180°C Fan/Gas Mark 6.
Arrange the ribs on a baking tray and brush on some of the marinade, leaving a little for later. Roast for 50 minutes, turning the ribs after 25 minutes. Brush over the reserved marinade and continue to cook for a further 10 minutes.
Scatter with the chillies and spring onions and serve alongside the pineapple fish dipping sauce. You could serve this with rice or vermicelli noodles and a side salad. Alternatively, a good crusty baguette is always a crowd-pleaser.