Turn up the heat for winter with this delicious dish combining an array of flavours to satisfy the most fastidious of diners.
Serves 4-6
Ingredients
- 1kg free-range pork spare ribs rind on (Oakwood Smallgoods)
- Thumb-sized piece of ginger, peeled
- 3 cloves garlic, peeled
- 1 tsp. Chinese five spice
- 1 tsp. cracked black pepper
- 3 tbl. ketjap manis (sweet soy)
- 1 tsp. white sugar
- 1 tbl. hot water
- 1/4 c up rice wine vinegar
- Juice of half a lime
- 2 long red chillies deseeded and very finely chopped
- Steamed Asian greens and rice or noodles to serve
Method
1. Using a mortar and pestle, crush ginger and garlic into a coarse paste then mix through five spice, pepper and 1 tbl. of the ketjap manis.
2. Place pork and paste into a large bowl and toss to combine, cover and place in the fridge to marinade for at least 30min, overnight is preferred.
3. Once pork has been marinated, lay the pieces out flat onto some baking paper and wrap tightly, then wrap with a layer of foil and place into a roasting tray.
4. Preheat oven to 160C. Place wrapped pork into the oven and roast for 2 hours, then remove from oven and let cool for 15min before handling.
5. Meanwhile make the chilli vinegar; place sugar and hot water into a small bowl and stir until sugar has dissolved, then stir through vinegar, lime and chilli. Set aside.
6. When pork is cool enough to touch, remove from the wrapping and cut into 1 inch thick cubes, set aside.
7. Poor off juices into a small bowl and let sit for 5min or until the fat solidifies on the surface. Skim off fat and discard, then stir through the remaining 2 tbl. of ketjap manis and 1 tbl. of the chilli vinegar.
8. Heat a large pan or wok over a high heat. Stir-fry the cubed pork for 5min, tossing occasionally until the pork is caramelised. Now pour in the juices and stir-fry for another minute.
9. Serve with steamed greens, rice or noodles and drizzle over the chilli vinegar.
