Name: Glazed pork ribs with hoisin and star anise
Yield: 4
Ingredients: 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 malt vinegar (¼ cup); ¼ cup kecap manis; 2 tbsp soy sauce

Ingredients

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 malt vinegar (¼ cup)

¼ cup kecap manis

2 tbsp soy sauce

Method

Main

1.For marinated pork ribs, combine ingredients in a non-reactive container, turn to coat well and set aside to marinate (15 minutes).

2.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.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Styling by Geraldine Muñoz

Ingredients

Method

Main

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