Easy as pie. Well it was for me as I didn’t actually make them. Brendan whipped these up in a very rare move of cooking dinner for me. They were special. We both ended up with indigestion though… Could have been my starter though (see Chinese Pork Rolls for details).
750g pork spare ribs/belly pork
2 star anise
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
4 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 teaspoon sesame oil
3 garlic cloves (finely chopped)
2 teaspoons ginger (finely grated)
5-6 spring onions (chopped)
2 red chillies (finely sliced)
Cut the pork into portions roughly 10cm long. Place in a large bowl and coat with all the ingredients except the spring onions and chillies. Cover and leave to marinade for at least an hour. If you’re marinating overnight, pop in the fridge.
Heat the oven to 175ºC
In a large ovenproof pan place the pork and pour over 1 cup of hot water. Cover the pan with its lid or with foil and place in oven. Cook the pork for 1 – 1 1/2 hours turning every 20 minutes or so.
Remove the pork from the pan, retaining the cooking liquid. Heat some oil in a large frying pan and fry the pork till it browns and crispens slightly – remove from the pan and drain on paper towels. In the same pan fry the spring onions and chillies over a medium/high heat for 1-2 minutes pour in the cooking liquid and 1/2 cup warm water. Bring this to the boil and simmer for 4-5 minutes to reduce. Stir in the cornflour mixture and remove from heat and when the sauce thickens.
Serve alongside plain boiled rice and bit of steamed bok choi. Pour the sauce over the ribs and sprinkle more spring onions over the top.