Publications
Partners
- 30ml - vegetable oil
- 1 - onion, roughly grated
- 4cloves - garlic, finely grated
- 30ml - finely grated fresh ginger
- 125ml - hoisin sauce
- 60ml - honey
- 45ml - soy sauce
- 30ml - white vinegar
- 15ml - sesame oil
- 4 - large pork loin rib racks (fresh, not smoked)
- - small bunch spring onions, sliced, for serving
1 Add the vegetable oil, onion, garlic, ginger, hoisin sauce, honey, soy sauce, vinegar and sesame oil to a large pot. Stir, then add the rib racks (cut them in half to fit into the pot, if necessary).
2 Cover with a lid and bring to a simmer over low heat for at least 1 hour or until the meat is tender and almost falling off the bone. Turn the ribs halfway to coat all sides in the sauce. Stir the bottom of the pot often to prevent burning.
3 Remove the ribs from the pot and bring the sauce to a boil. Reduce it by about a third until it’s the consistency of a runny chutney.
4 Grill the ribs over medium-hot coals on both sides. Baste with the marinade until glossy, sticky and slightly charred. Remove from heat.
5 Sprinkle the spring onions over and serve.
