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