BRAISED CHINESE PORK SPARE RIBS WITH BLACK VINEGAR & GINGER

“This low-effort dish almost cooks itself.”

SERVES 4

1 litre chicken stock ½ cup (125ml) Chinese black (Chinkiang) vinegar (from supermarkets) ½ cup (125 ml) Shaoxing cooking wine ¼ cups (60ml) light soy Juice of 1 orange and 2 strips of peel 2 star anise 1 cinnamon stick 2 cloves garlic, peeled and thinly sliced 20g (5cm piece) ginger, thinly sliced 2 spring onions, chopped 4 (700g) pork spare ribs cup (75g) brown sugar Thinly sliced spring onion, coriander and steamed rice, to serve Celery and nashi pear salad 4 sticks celery from heart, thinly sliced 2 nashi pears, thinly sliced ½ cup (60g) pecans, coarsely chopped ½ bunch chives, cut into 3cm lengths 2 tbs rice vinegar 2 tbs light olive oil Place all ingredients except ribs and sugar in a large saucepan and bring to the boil. Add ribs, cover with a round of baking paper, return to the boil, then reduce to a simmer and cook for 45 minutes or until tender. Place on a plate and cover loosely with foil. Strain stock, return to pan and boil for 25 minutes or until reduced by two-thirds. Add sugar, stir to dissolve, then add ribs, turn to coat, reduce to a simmer and cook for on a 5 serving minutes platter to warm and through. brush with Place glaze. ribs Combine salad ingredients in a bowl, place on a platter with ribs, top with spring onion and coriander and serve with rice. PER SERVE • 27G PROTEIN • 14G SAT FAT • 40G CARB • 37G SUGARS • 2265MG SODIUM • 725 CAL (3035KJ)