Mad Butcher's Butcher Est. 1971

+09 521 0903

Slow Roasted Sticky Pork Ribs


- 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


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


Baked Lemon Grass and Chilli Chicken

Baked Lemon Grass and Chilli Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Tandoori-spiced chicken drumsticks

Tandoori-spiced chicken drumsticks

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Roast chicken and caramelised alliums

Roast chicken and caramelised alliums

Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...