Sticky Pork Ribs

SERVES 4 | 20 MINS PREP | 2½ HRS COOK TIME

INGREDIENTS

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

Serve with

1 bunch choy sum, cut into 5cm lengths

1 bunch baby pak choy, cut lengthways into wedges

METHOD

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

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