GLAZED PORK RIBS WITH HOISIN AND STAR ANISE
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, to serve.
Marinated pork ribs
8 boneless pork spare ribs, belly cut (1.4kg)
1 star anise, finely ground in a mortar and pestle
10gm ginger, grated on a Microplane
2 garlic cloves, grated on a Microplane
60ml (1/4 cup) malt vinegar
¼ cup kecap manis
2 tbsp soy sauce
- For marinated pork ribs, combine ingredients in a non-reactive container, turn to coat well and set aside to marinade (15 minutes).
- 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.