Hoisin Pork Ribs

Hoisin Pork Ribs

Prep
15
Cooking time
60
Serves
4

Method

1. Combine the Ginger & Lemongrass oil, pork, soy sauce, hoisin sauce, honey and five spice powder in a large bowl. Add the ribs and marinate in the fridge for 30 minutes or overnight.

2.Combine sugar, vinegar and ¼ cup water in a small saucepan. Gently heat until sugar dissolves. Pour into a bowl, add carrot and cucumber and toss to combine. Marinate while the pork cooks.

3. Preheat the oven to 180°C/160°C fan-force. Line a deep roasting tray with foil and place a rack over the top. Add 1 cm of water to the base of the tray. Lift pork from marinade (reserve marinade) and place on the rack. Roast for 1 hour, brushing with marinade every 15 minutes. Turn ribs halfway through cooking. Rest ribs for 10 minutes on a board before slicing into pieces.

Serving suggestion: steamed jasmine rice and lime wedges

Ingredients Chevron Icon

2 tbsp Cobram Estate Ginger & Lemongrass Extra Virgin Olive Oil

800g boneless pork belly ribs

1/3 cup (80ml) soy sauce

80 ml hoisin sauce

3 tsp honey

1 tsp Chinese five spice powder

¼ cup (60ML) rice or white wine wine vinegar

¼ cup sugar

2 carrots, finely sliced into half moons

1 Lebanese cucumber, finely sliced into half moons

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