Name: Five-spice pork belly ribs with crunchy noodle salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 3 clove garlic, crushed; 3 centimetre (1¼-inch) piece fresh ginger (15g), grated; 1 1/2 teaspoon five-spice powder; 1/4 cup (90g) honey; 1/4 cup (85g) orange marmalade; 2 tablespoon kecap manis; 1.5 kilogram (3 pounds) pork belly ribs; Crunchy noodle salad; 1/4 cup (60ml) white vinegar; 1/4 cup (55g) firmly packed brown sugar; 1/4 cup (60ml) soy sauce; 2 teaspoon sesame oil; 1 clove garlic, crushed; 10 trimmed red radishes (150g), sliced thinly; 1 large red capsicum (bell pepper) (350g), sliced thinly; 1/2 small wombok (napa cabbage) (350g), shredded finely; 6 green onions (scallions), chopped finely; 100 gram (3 ounces) packet fried noodles

Five-spice pork belly ribs with crunchy noodle salad

This deeply and appetisingly coloured Asian-style pork belly has a unique sweet and spicy flavour and melts in the mouth. The crunchy noodle salad is the perfect accompaniment.

Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

3 clove garlic, crushed

3 centimetre (1¼-inch) piece fresh ginger (15g), grated

1 1/2 teaspoon five-spice powder

1/4 cup (90g) honey

1/4 cup (85g) orange marmalade

2 tablespoon kecap manis

1.5 kilogram (3 pounds) pork belly ribs

Crunchy noodle salad

1/4 cup (60ml) white vinegar

1/4 cup (55g) firmly packed brown sugar

1/4 cup (60ml) soy sauce

2 teaspoon sesame oil

1 clove garlic, crushed

10 trimmed red radishes (150g), sliced thinly

1 large red capsicum (bell pepper) (350g), sliced thinly

1/2 small wombok (napa cabbage) (350g), shredded finely

6 green onions (scallions), chopped finely

100 gram (3 ounces) packet fried noodles

Method

1.Combine garlic, ginger, five-spice, honey, marmalade and kecap manis in a large bowl with ribs. Cover; refrigerate overnight.

2.Drain ribs; reserve marinade. Cook ribs on a heated oiled barbecue grill plate, 5 minutes each side, brushing occasionally with reserved marinade until cooked through.

3.To make crunchy noodle salad; place vinegar, sugar, sauce, oil and garlic in a screw-top jar; shake well. Place remaining ingredients in a large bowl with dressing; toss gently to combine.

4.Serve ribs with salad.

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.

Instagram Facebook