Name: Spicy pork ribs with ginger and soy
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1.5 kilogram (3 pounds) trimmed pork spare rib slabs; 3/4 cup (180ml) light soy sauce; 1 egg, beaten lightly; 1/4 cup (35g) plain (all-purpose) flour; 2 tablespoon vegetable oil; 1/2 cup (125ml) rice wine; 1/2 cup (100g) firmly packed light brown sugar; 1/4 cup (50g) yellow mustard seeds; 1/3 cup finely chopped fresh coriander (cilantro); 3 clove garlic, crushed; 4 centimetre (1½ inch) piece fresh ginger (20g), grated; 3 teaspoon dried chilli flakes; 1 teaspoon five-spice powder; 1/2 teaspoon cayenne pepper

Spicy pork ribs with ginger and soy

Any pretence of refined dining can be abandoned when it comes to these succulent spicy pork ribs. Cutlery will only hinder your enjoyment so dig in with fingers, make sure there are plenty of napkins, and enjoy!

Ingredients

1.5 kilogram (3 pounds) trimmed pork spare rib slabs

3/4 cup (180ml) light soy sauce

1 egg, beaten lightly

1/4 cup (35g) plain (all-purpose) flour

2 tablespoon vegetable oil

1/2 cup (125ml) rice wine

1/2 cup (100g) firmly packed light brown sugar

1/4 cup (50g) yellow mustard seeds

1/3 cup finely chopped fresh coriander (cilantro)

3 clove garlic, crushed

4 centimetre (1½ inch) piece fresh ginger (20g), grated

3 teaspoon dried chilli flakes

1 teaspoon five-spice powder

1/2 teaspoon cayenne pepper

Method

1.Cut pork into individual rib pieces. Place ribs in large saucepan, cover with water; bring to the boil. Simmer, uncovered, about 10 minutes or until ribs are almost cooked through. Drain; pat dry with absorbent paper.

2.Blend ¼ cup of the soy sauce with the egg and flour in large bowl. Add ribs; toss to coat in soy mixture.

3.Heat oil in wok; stir-fry ribs, in batches, until browned all over. Remove from wok.

4.Add remaining soy sauce and remaining ingredients to wok; stir-fry until sugar dissolves. Return ribs to wok; stir-fry until heated through.

Ask your butcher to cut the pork ribs ‘american style’ so that as much fat as possible has been removed, leaving only the tender, flavoursome meat. Serve with steamed rice and individual finger bowls filled with water and a few slices of lemon, if desired.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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