To serve: 4
- 120ml hoisin sauce
- 120ml brandy (or rum or bourbon)
- 60ml honey
- 60ml soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons hot sauce such as Tabasco
- 1 tablespoon finely chopped ginger
- 3 cloves garlic finely chopped
- 1 tablespoon five spice powder
- 500g pork ribs or 400g pork belly or loin.
Make up the marinade and put in the ribs, pork loin or belly. Cover and keep in the fridge for at least an hour. Remove most of the marinade.
Roast the ribs in a hot oven until cooked and nicely coloured (about 40 minutes).
They should be turned twice during this time. If it starts to caramelise, baste the ribs to make sure they don’t dry out too much. Allow to cool a little and chop into bite-size chunks.
- 120mls soy sauce
- 60mls water
- 2 tablespoons sweet rice wine (Mirin)
- 35gms granulated sugar
- 50g sugar
- 1.5 teaspoons finely chopped garlic
- 1.5 teaspoons minced ginger
Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
- 1/2 tablespoon cornflour
- 1 tablespoon water
Mix the cornflour with the water in a small bowl. Heat stir-fry sauce on medium high heat and add cornflour/water mixture. Simmer until thickened.
- 1 tablespoon ground nut oil
- 6 coarsely chopped spring onions
- 1 sliced red chilli
- 1 tablespoon toasted sesame seeds
Get the wok very hot, add a tablespoon of ground nut oil, then the ribs and turn in the wok to crisp them up a little. Add spring onions and chilli and continue to cook for about 30 seconds before adding the sauce, a tablespoon at a time.