Prep 15 mins
Cook 1 hr
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.
- 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
- 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.
- 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.
- Sprinkle over the sesame oil and green onions and serve with steamed rice and stir-fried spinach or snow pea leaves.
Made this for Edition 3 - Make My Recipe - a game of tag and bought the spareribs to make it while DH was on nightshift but due to lack of gas supply at work they closed down and DH does not like spare ribs so I made it with pork loin chops and they were delicious. The 4 chops had a total weight of 1.4k, I did not blanch them and just put them into the simmering sauce, turning occassionally and it took about 55 minutes for the sauce to get to the thick sticky stage but unfortunately the chops were a little dry so DH suggested that next time I put the heat up a bit and cook them for a shorter period which is what we will be doing. Thank you Jewelies for a great pork recipe oh and I will do it with the spareribs next time DH is on night shift.
The aroma while cooking and the taste of the sauce was amazing. The only thing that let it down a little was the natural fat on the ribs didn't have a chance to crisp up in any way. I think a better way would be to remove from the saucepan when the sauce was just sticking and give it 10 minutes in a really hot oven to crisp it up a bit. I did really enjoy it regardless and the sauce is something you must try!