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Tiki Torch Tenderness

Coconut-Curry Braised Pork Ribs Baked in Luʻau Leaf Parcels

2 hours
Serves 4
DinnerHawaiianGluten-freeDairy-freeShellfish-freeSoy-free
Herb's take

If you’ve ever wondered what happens when Hawaiian lūʻau meets a bit of curry house alchemy, these ribs are your answer. Here, we combine slow-cooked comfort, coconut, and a tropically fragrant leaf wrap for a dinner that’s part feast, part edible present.

Ingredients

Yield
4

Instructions

  1. 01
    Generously season the pork ribs with kosher salt and let them sit at room temperature for 20 minutes while you prep the other ingredients.
  2. 02
    In a large Dutch oven, combine coconut milk, ginger, garlic, turmeric, curry powder, lime zest, and black pepper. Add the pork ribs and bring just to a simmer over medium heat.
  3. 03
    Reduce heat to low, cover tightly, and braise the ribs for 1 hour. Flip the rib sections halfway through for even cooking.
  4. 04
    Meanwhile, prep your leaf wraps: If using banana leaves, pass each leaf over an open flame or in a hot dry pan for a few seconds until pliable. If using luʻau leaves, blanch in boiling water for 2 minutes, then shock in ice water and pat dry.
  5. 05
    For the pickled pineapple, combine diced pineapple, rice vinegar, sugar, and sliced chili (if using) in a bowl. Stir until sugar dissolves, then let stand at room temperature for 1 hour.
  6. 06
    When ribs are tender, carefully transfer them to a plate. Increase heat under the braising liquid and simmer, uncovered, for 10 minutes until the sauce thickens slightly. Stir in lime juice off heat.
  7. 07
    Lay two leaves per parcel, overlapping, shiny side down. Place a portion of ribs in the center, spoon over some curry sauce, and top with a sprinkle of scallions.
  8. 08
    Fold the leaves to enclose the ribs tightly, tucking in the sides to make a neat parcel. Place parcels seam side down in a large baking dish.
  9. 09
    Bake at 375°F for 30 minutes. The leaves will darken and the parcels will steam, infusing the ribs with even more aroma.
  10. 10
    To serve, open each parcel at the table. Spoon the ribs and sauce onto plates, add a mound of poi, and top with a generous spoonful of pickled pineapple.

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