SWEET-SOY BRAISED PORK RIBS WITH CHOY SUM
SERVES 8 PREP 15 MINUTES (PLUS 5 MINUTES
STANDING) COOK 1 HOUR 10 MINUTES PORK SPARE RIBS ARE BONELESS
BELLY RIBS. THEY’RE ALSO SOLD AS PORK RASHERS.
8 (1.4kg) pork spare ribs ¹⁄³ cup ABC Sweet Soy Sauce Kecap Manis 1 tablespoon fish sauce 2 tablespoons lemon juice 1cm piece fresh ginger, finely grated 2 garlic cloves, crushed 2 tablespoons honey 2 star anise 1 tablespoon sesame oil 2 bunches baby choy sum, trimmed, halved lengthways Steamed jasmine rice, to serve 2 tablespoons sesame seeds, toasted
1 Cut each rib into 3 equal pieces. Place in a large saucepan over medium heat. Add sweet soy sauce, fish sauce, lemon juice, ginger, garlic, honey, star anise, sesame oil and ¾ cup water. Cover. Bring to a simmer. Reduce heat to low. Simmer for 20 minutes or until ribs are tender. Remove from heat. Stand for 5 minutes. 2 Preheat oven to 220°C/200°C fan-forced. Line a large roasting pan with baking paper. Set a wire rack over pan. 3 Drain ribs, reserving poaching liquid. Place ribs on prepared rack. Cover loosely with foil to keep warm. Set aside. Place reserved poaching liquid in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 10 to 15 minutes or until sauce thickens slightly. 4 Discard foil from pork. Brush ribs with ¼ of the sauce. Roast, basting ribs halfway through cooking with some of the sauce, for 25 to 30 minutes or until ribs are sticky and tender. 5 Meanwhile, place choy sum in a large steamer over a saucepan of simmering water. Steam for 5 minutes or until tender and just starting to wilt. Reheat remaining sauce over medium-high heat. Cook until mixture boils. 6 Place rice, choy sum and ribs on serving plates. Drizzle with sauce and sprinkle with sesame seeds. Serve. NUTRITION: (per serve) 2713kj; 33.7g fat; 10g sat fat; 25.4g protein; 56.6g carbs; 2g fibre; 100mg chol; 407mg sodium.