Ingredients
For the ribs
- 4 pork ribs
- 50 g Bresc Lemongrass puree
- 0.75 dl soy sauce
- 0.2 dl fish sauce
- 50 g Bresc Beemster garlic puree
- 50 g shallot, chopped
- 25 g 5 spices powder
- 50 g honey
- 50 g sugar
- 0.2 dl sunflower oil
- 10 g red chilli flakes
- Korean barbecue sauce
For the salad
- ½ head iceberg lettuce
- ½ bunch coriander
- ½ bunch mint
- 100 g bean sprouts
- 1 onion
- 1 cucumber
- 1 carrot
- 1 teaspoon sugar
- salt
- 1 lime, grated peel and juice