Slow-roasted sticky Chinese pork ribs with Asian greens
These sticky Chinese pork ribs are easy to do and well worth the wait. Serve the tender pork with steamed rice and Asian greens for a winning dish.
Note: + 1 hour marinating time
- 1/3 cup (80ml) hoisin sauce
- 2 tbs soy sauce
- 1 tbs dry sherry or orange juice
- 2 tbs brown sugar
- 5cm-piece ginger, cut into matchsticks
- 2 garlic cloves, crushed
- 1 tsp 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
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 develop the flavours.
Preheat oven to 140°C. 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.
Serve with steamed rice and spring onion curls