Mad Butcher's Butcher Est. 1971

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Slow Roasted Sticky Pork Ribs

INGREDIENTS

- 1/3 cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp dry sherry
- 2 tbsp brown sugar
- 5cm-piece ginger
- cut into matchsticks
- 2 garlic cloves
- crushed
- 1 tsp Chinese five spice
- 1 cinnamon stick
- 2 whole star anise
- 800g pork spare ribs
- 1 bunch choy sum
- cut into 5cm lengths
- 1 bunch baby pak choy
- cut lengthways into wedges
Serves : 4
Cooking time: 2 Hours 50mins

METHOD

Combine the hoisin sauce, soy sauce, sherry, 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 the oven to 140°C.

Transfer the pork mixture to a shallow roasting pan and arrange in a single layer. Cover with foil and roast for 2 hours, turning occasionally.

Remove the foil and roast the pork for a further 30 minutes, or until the sauce thickens and pork is very tender.

While the pork cooks, cook the choy sum and pak choy in a steamer over a saucepan of simmering water for 1 minutes or until they are bright green. Using tongs, quickly transfer the vegetables to a bowl and iced water to stop the cooking process.

Serve the pork on a large plate alongside the vegetables.

Recipe from pork.co.nz

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