Char siu pork ribs
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.