TOMATO & WATERMELON RED CURRY PORK RIBS WITH A TOMATO KOMBUCHA PAK CHOI SALAD

Peel and roughly chop the onion, garlic and galangal, then hack the chilli, seeds included, and lemongrass into chunks. Place them all in a small food processor and blend until smooth with the other paste ingredients.
Chuck the ribs into a large mixing bowl, rub the paste all over them and cover with Cling Film. Marinate in the fridge for at least 24 hours if you can. Up to 48 hours is great!
To begin cooking, preheat an oven to 140℃. Tip the watermelon and tomatoes into a blender with the salt and blitz to create a juice. Place the ribs into a deep roasting tray, scooping any excess marinade into a bowl to use in the sauce later. Pour the fruit juice over the ribs, cover with tin foil and roast for 3 hours.
About 30 minutes before the ribs are ready to serve, put a medium saucepan over a medium heat. Add coconut oil, followed by the reserved marinade paste and turmeric powder. Season with salt and fry for 5-7 minutes until the oil “breaks” and separates. Pour in the coconut milk and 200ml of cold water and add the star anise, clove and cinnamon stick. Simmer for 20 minutes, then season to taste with the tamarind and salt.
Wash the rice under running water and tip it into a medium saucepan. Pour in 200ml of water, a pinch of salt and the pandan leaf. Add a lid, put it over a medium heat and bring it to a simmer. Turn the heat down to low and cook for 8 minutes, then remove from the heat and allow to continue cooking in the residual heat, with the lid on, for a further 5 minutes.
Preheat a grill to high and place the cooked ribs on a baking tray. Sear under the grill for 5-6 minutes until the meat is charred in places, basting with the watermelon and tomato cooking juice every few minutes.
Halve the small Intense tomatoes, then add to the sauce and lightly simmer for 5 minutes just before serving.
Wash and slice the pak choi and roughly chop the fresh herbs. Throw them into a large mixing bowl and toss with the kombucha and a pinch of salt. Transfer to a serving dish and scatter over the crispy shallots. Serve alongside the rice, ribs and sauce. Serves 4