Pork Ribs with Konji

Season the ribs with salt and pepper and "sear" them in a pan with a little rapeseed oil. Good-quality sunflower oil may also be used, but not olive oil. Mix the hot stock with the dashi, cover the ribs and bake at 175 degrees for an hour and a half. Strain the stock and keep it. Wash the rice and leave it in a strainer to dry well. Carefully wipe the konbu seaweed with paper and pour cold water over it. Put it in a small pot over low heat. Just before it boils, remove it from the heat and let it stand 10 minutes in the water. Then remove it from the water and strain the resulting stock. Combine the two stocks and put the rice over low heat, partially covered, for an hour and a half, stirring from time to time, until it absorbs the liquid and turns into rice porridge. For the specific kecap manis sauce, combine the water and brown sugar and stir over moderate temperature until the sugar caramelizes lightly. Add the soy sauce and the other ingredients and cook everything over low heat for 10 minutes. Strain and cool the mixture. To serve, place the rice porridge in a deep plate and sprinkle with a little yukari (a mix of salt, sugar and shiso), a little Sriracha hot sauce, sesame oil and kecap manis. Place the ribs on top, along with 1 poached egg, a little fresh coriander, spring onion and fried shallots.