Slow-roasted sticky Chinese pork ribs with Asian greens
Ingredients
1/3 cup (80ml) hoisin sauce
2 tablespoons soy sauce
1 tablespoon dry sherry (see notes)
2 tablespoons brown sugar
5cm-piece ginger, cut into matchsticks
2 garlic cloves, crushed
1 teaspoon Chinese five spice
1 cinnamon stick or quill
2 whole star anise
8 (about 600g) Coles Australian Pork Spare Ribs
1 bunch choy sum, cut into 5cm lengths
1 bunch baby pak choy, cut lengthways into wedges
Method
Combine the hoisin sauce, soy sauce, sherry or orange juice, sugar, ginger, garlic, Chinese five spice, cinnamon and star anise in a shallow bowl. Add the pork and turn to coat. Place in the fridge for 1 hour to marinate.
Preheat oven to 140C. Transfer pork mixture to a shallow roasting pan and arrange in a single layer. Cover with foil. Roast, turning occasionally, for 2 hours or until tender. Uncover and roast for a further 30 mins or until the sauce thickens and pork is very tender.
Meanwhile, cook the choy sum and pak choy in a steamer over a saucepan of simmering water for 1 min or until the vegetables are bright green. Quickly use tongs to transfer the vegetables to a bowl of iced water to refresh. Serve immediately with the pork.
Notes
It is important that you roll the cake while it’s hot to prevent crackin
