Glazed pork ribs with hoisin and star anise

AT A GLANCE

  • Serves 4 people

  • To serve: steamed Asian vegetables, such as snow peas and bok choy
  • To serve: steamed jasmine rice
  • To serve: bean sprouts, sliced spring onions and sliced long red chillies
  •  
  • Marinated pork ribs
  • 8 boneless pork spare ribs, belly cut (1.4kg)
  • 160 gm hoisin
  • 1 star anise, finely ground in a mortar and pestle
  • 10 gm ginger, grated on a Microplane
  • 2 garlic cloves, grated on a Microplane
  • 60 ml (¼ cup) malt vinegar
  • ¼ cup kecap manis
  • 2 tbsp soy sauce
01   For marinated pork ribs, combine ingredients in a non-reactive container, turn to coat well and set aside to marinate (15 minutes).
02   Heat a large non-stick frying pan over high heat, add pork and marinade and cook, turning occasionally, until pork is cooked through and glazed (10-15 minutes). Season to taste. Serve with rice, and scattered with sprouts, onion and chilli.

Topics:

FAST, MAIN, SPRING, PORK, GINGER, STAR ANISE, GARLIC, ASIAN

Recipe:

EMMA KNOWLES , LISA FEATHERBY

Photography:

JAMES MOFFATT

Styling:

GERALDINE MUNOZ

FEATURED IN

Nov 2013

Nov 2013

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