Char siu pork ribs with spring onions
- 1tbsp clear honey
- 2tbsp reduced-salt soy sauce
- 2tbsp rice wine or dry sherry
- 2tbsp hoisin sauce
- 1tsp sesame oil
- 2cm piece ginger, finely chopped
- 2 cloves garlic, crushed
- 1tsp five spice powder
- ½tsp red food colouring (optional)
- 2 x 500g packs Butcher’s Selection British Pork Rib Rack, patted dry
- 8 spring onions, plus extra, shredded, to serve
- 1tsp rapeseed oil
- Sliced red chilli, coriander leaves and shredded onion, to garnish
To make the marinade, mix together the honey, soy sauce, rice wine, hoisin sauce, sesame oil, ginger, garlic, five spice and red food colouring, if using.
Put the pork ribs in a shallow dish and pour over the marinade. Cover and chill for at lease 1 hr, ideally overnight.
Preheat the oven to 180C/160 Fan/Gas 4. Transfer the ribs from the fridge to an oven dish, reserving any excess marinade. Cover tightly with foil and cook for 1 hr until tender.
Meanwhile, to make the glaze, put the reserved marinade in a small pan, stir well and bring to the boil. Allow to simmer until reduced and sticky.
When the ribs are cooked, increase the temperature to 200C/180C Fan/Gas 6. Remove any liquid from the dish and brush the ribs with the glaze. Return to the oven, uncovered, and roast for 15-20 minutes, turning and basting occasionally with the glaze, until sticky and just starting to char.
While the ribs are cooking, preheat a griddle pan to high and toss the spring onions in the oil. Cook for 3-4 mins, turning occasionally until the onions are tender and have grill marks on them.
Serve the ribs and spring onions immediately, garnished with red chilli, coriander and shredded spring onion.