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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I spent a day looking after a family members home while workmen were there to install a new security entranceway (they are away on holiday) so to keep me busy I decided to go through their cookbooks looking for some recipes to post on 'zaar. Ingredients:
400 g pork spareribs, cut into 3cm pieces |
2 tablespoons dark soy sauce |
1 tablespoon hoisin sauce |
1/2 cup chicken stock |
2 tablespoons caster sugar (superfine sugar) |
1 star anise, broken into pieces |
1/2 teaspoon cracked black pepper |
2 teaspoons fish sauce |
2 teaspoons minced ginger |
1 teaspoon sesame oil |
2 green onions, sliced |
Directions:
1. Blanch the pork spare ribs in boiling water for a few minutes to remove the excess fat. Remove them from the pan and refresh in some cold water for a minute or so.
2. In a saucepan, mix together the soy and hoisin sauces, stock, sugar, star-anise, pepper, fish sauce and ginger. Bring to simmering point, add the blanched pork and simmer gently for 50-60 minutes or until the meat is tender and the sauce has become think and the meat richly glazed.
3. Sprinkle over the sesame oil and green onions and serve with steamed rice and stir-fried spinach or snow pea leaves.
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