Hoisin pork spareribs with ginger-bruised cucumber

AT A GLANCE

  • Serves 4 people

  • For brushing: vegetable oil
  • To serve: steamed rice, sesame seeds and thinly sliced spring onion
  •  
  • Hoisin pork
  • 1.2 kg pork ribs, cut into ribs
  • 80 ml (1/3 cup) each hoisin and oyster sauce
  • 2 tbsp each soy sauce, Shaoxing wine and honey
  • 1 tbsp finely grated ginger
  • 1 garlic clove, finely grated
  • 1 tsp sesame oil
  •  
  • Ginger-bruised cucumber
  • 1 Lebanese cucumber, semi-peeled, halved lengthways, seeds discarded, coarsely chopped
  • 1 tbsp finely grated ginger
  • 1 garlic clove, coarsely chopped
  • 2 tbsp rice wine vinegar
  • 2 tsp white sugar
  • 1 tsp sesame oil
01   For hoisin pork, combine ingredients in a large bowl, season to taste with white pepper, cover and set aside to marinate (15 minutes).
02   Heat a char-grill pan over medium-high heat, lightly brush with oil, drain pork and char-grill, turning once, until glazed and cooked through (5 minutes each side).
03   Meanwhile, for ginger-bruised cucumber, lightly pound cucumber, ginger and garlic in a mortar and pestle to bruise, add vinegar, sugar and oil, toss and stand until lightly pickled (10 minutes). Serve with rice and pork scattered with sesame seeds and spring onion.
This recipe is from the November 2012 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES

Photography:

VANESSA LEVIS

Styling:

EMMA KNOWLES

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