Few cuisines rival the foods of Indonesia for their fragrance and layers of rich, exotic flavors. This dish will taste like you have worked kitchen wizardry all day long, when really, it only takes a few minutes to prepare. Pop this dish in the oven and let it cook slowly. Enjoy over potatoes with a side of fresh fruit. Or, enjoy with roasted vegetables and fresh bread. Either way, you won’t be disappointed!
3 pounds boneless pork spare ribs
2 tablespoons oil, such as coconut oil
1 small onion, cut into 1 inch chunks
3 pieces of lemongrass, each approximately 4 inches long
2 lime leaves
1 generous tablespoon chili paste, such as Nam Prik Pao
1 can coconut milk
Step 1) Working in two batches, brown spare ribs with oil in a skillet over medium heat. Cook spare ribs for about 3 minutes per side. Don’t wash the skillet yet!
Step 2) Layer spare ribs in a large casserole dish along with lemongrass. lime leaves, and onion.
Step 3) Add chili paste and coconut milk to the pan in which the pork was browned. Whisk together the chili paste and coconut milk with the pan drippings, and then pour the mixture over the pork in the casserole dish.
Step 4) Cover casserole dish and slow cook in a preheated 325 degree oven for 3 hours until fork tender. Enjoy your Indonesian Slow-Cooked Pork!
Helpful Tip: Feel free to reduce (or increase!) the amount of chili paste in this recipe to suit your personal preferences. Thin slices of fresh green bell pepper (shown at top) help cut the heat from the chili paste, making this dish more enjoyable for diners who are sensitive to hot spices. The green pepper slices are Half-Pint Approved!