sticky pork spare ribs

  • ½ cup (125ml) hoisin sauce
  • ½ cup (90g) brown sugar 
  • ½ cup (125ml) oyster sauce 
  • 8 cloves garlic, crushed 
  • 1 tablespoon finely grated ginger 
  • 1 cup (250ml) water 
  • 16 pork spare ribs (about 2kg)
  1. Preheat oven to 180ºC (355ºF). Place the hoisin, sugar, oyster sauce, garlic, ginger and water in a bowl and mix to combine. 
  2. Place pork in a large baking dish and pour over hoisin mixture. Cover with aluminium foil and cook for 1 hour 15 minutes. Remove the foil and cook for 25 minutes. Increase the heat to 200ºC (390ºF) and cook for a further 20 minutes. Set aside and allow to cool. 
  3. Divide the pork and sauce into 4. Place in airtight containers or zip-lock bags and freeze for up to 3 months. To defrost, place on a tray in the fridge overnight.

short order

+ soba noodle salad

Cook 400g soba in boiling water until tender. Drain. Combine with 1 bunch blanched broccolini, 200g blanched snow peas, 1 cup coriander (cilantro) leaves, 1 tablespoon soy sauce and 1 teaspoon sesame oil. Place 1 quantity chopped pork and sauce in a frying pan over high heat and cook for 3 minutes. Add to noodles. Serves 4.

+ pork and chive wontons

Combine 1 quantity chopped pork and sauce, 1 tablespoon chopped chives and 1/3 cup chopped water chestnuts. Spoon onto 8 wonton wrappers. Brush edges with water and top with 8 wrappers. Press edges to seal. Brush with oil and bake in a 200ºC oven for 10 minutes or until crisp. Serve with salad and dipping sauce. Serves 4.

+ fried rice

Heat 1 tablespoon oil in a large frying pan over high heat. Add 1 tablespoon chopped ginger, ¼ cup chopped green onion (scallion), 1 chopped long red chilli, 150g button mushrooms, 200g cabbage and 1 quantity chopped pork and cook for 2 minutes or until browned. Add ½ cup peas, 2 cups cooked rice and pork sauce and cook until warmed through. Serves 4.

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