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These sticky New Zealand pork ribs are dangerously good. We've paired them with bak choy, but you could choose any greens you like.
1/3 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
1/3 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.
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.
While the pork cooks, 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.
Serve the pork on a large plate alongside the vegetables.
These sticky New Zealand pork ribs are dangerously good. We've paired them with bak choy, but you could choose any greens you like.
800g New Zealand Pork Spare Ribs
1/3 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.
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.
While the pork cooks, 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.
Serve the pork on a large plate alongside the vegetables.
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