Char siu pork ribs

The Mail on Sunday - You - - Food Sarah Wilson -

SERVES PREPA­RA­TION TIME 10 min­utes plus overnight COOK­ING TIME 8 hours on low, 4 hours on high 2 ta­ble­spoons olive oil 1.5kg pork ribs (or chicken wings for a cheaper al­ter­na­tive) 250ml good-qual­ity store-bought chicken stock (or see my book for home­made) 3 spring onions, thinly sliced (save the green ends as a gar­nish) CHAR SIU SAUCE 125ml tamari 2 ta­ble­spoons smooth peanut but­ter 75ml rice malt syrup 4 ta­ble­spoons Chi­nese shaos­ing or rice wine 2 tea­spoons cider vine­gar 1 tea­spoon Chi­nese five-spice pow­der 2 tea­spoons sesame oil 2 tea­spoons grated fresh gin­ger 2 gar­lic cloves, crushed 1 long red chilli, finely chopped THE NIGHT BE­FORE 1 Heat the oil in a large fry­ing pan and brown the pork ribs.

In a small bowl, pre­pare the char siu sauce by whisk­ing all the in­gre­di­ents to­gether.

Place the ribs in the slow cooker in­sert and pour the char siu sauce over the meat. Toss to com­bine. Cover and place in the fridge overnight to mar­i­nate. IN THE MORN­ING 1 Place the slow cooker in­sert in the cooker. Pour over the stock and scat­ter the spring onions on top. Cover and cook for 8 hours on low or 4 hours on high. BE­FORE SERV­ING 1 When the ribs are tender, re­move them from the slow cooker, wrap in foil and place in a low oven to stay warm. Turn the slow cooker up to high and re­duce the sauce, with the lid off, for 15-20 min­utes un­til sticky (or the de­sired con­sis­tency). Gar­nish with spring onion ends. SUG­GESTED SIDES Steamed Asian greens. Jas­mine rice or cooked quinoa. FOR A CON­VEN­TIONAL OVEN To make the recipe with­out a slow cooker, see my slow know-how and con­ver­sion guide on page 62.

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