STICKY PORK RIBS
SERVES 4 | 20 MINS PREP | 2½ HRS COOK TIME
800g NZ pork spare ribs
- ⅓ cup hoisin sauce
- 2 Tbsp soy sauce
- 1 Tbsp dry sherry
- 2 Tbsp brown sugar
- 5cm piece ginger, cut into matchsticks
- 2 garlic cloves, crushed
- 1 tsp Chinese five spice
- 1 cinnamon stick
- 2 whole star anise
- 1 bunch choy sum, cut into 5cm lengths
- 1 bunch baby pak choy, cut lengthways into wedges
Combine the hoisin sauce, soy sauce, sherry, sugar, ginger, garlic, Chinese five spice, cinnamon and star anise in a shallow bowl. Add the pork and turn to coat. Place in the fridge for 1 hour to marinate.
Preheat the oven to 140°C.
Transfer the pork mixture to a shallow roasting pan and arrange in a single layer. Cover with foil and roast for 2 hours, turning occasionally.
Remove the foil and roast the pork for a further 30 minutes, or until the sauce thickens and pork is very tender.
Cook the choy sum and pak choy in a steamer over a saucepan of simmering water for 1 minute or until they are bright green. Using tongs, quickly transfer the vegetables to a bowl and iced water to stop the cooking process.
Recipe and photo thanks to NZ Pork