- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 30 minutes plus 2 hours or overnight marinating
- Effort: easy
For the ribs
- 6 tbsp ketchup
- 2 tbsp clear honey, or soft brown sugar
- 2 tbsp light soy sauce
- 1 tbsp shaoxing rice wine
- 1 tbsp chilli sauce
- 1 tbsp rice vinegar
- 300 g pork ribs, cut into 5cm pieces
- 1 tbsp cornflour or potato flour
- groundnut oil or sunflower oil, for shallow frying
For the coleslaw
- 1 small onion, grated
- 2 carrots, grated
- 1 small white cabbage, shredded
- 1 tbsp wasabi
- 3 tbsp mayonnaise
- 1 lemon, juice only
- spring onions, sliced
Tips and Suggestions
The rib marinade is based on ketchup, so use a good quality brand such as the one from The Goods Shed in Canterbury.
To check when your oil is hot enough for frying, drop a cube of bread in and if it sizzles immediately and browns quickly, the oil is ready to use.
1. For the ribs: make a marinade by mixing the ketchup, honey or sugar, soy sauce, rice wine, chilli sauce and rice vinegar in a large bowl or a sealable plastic bag. Put the ribs in the marinade and turn them in it to thoroughly coat. Marinate the ribs for 2 hours or overnight in the fridge.
2. For the colesaw: mix the onion, carrots and cabbage together. Mix in the wasabi, mayonnaise, season with salt and pepper and stir in enough lemon juice to taste. Chill until ready to serve.
3. Gently dust the ribs in some cornflour or potato flour, making sure you dont rub the marinade away. Heat some oil for shallow frying in a wok over a high heat then carefully put the ribs in the oil and fry them until golden and to seal in the juices, about 1-2 minutes. Do this in batches if necessary. Lift the ribs from the oil with a slotted spoon and drain on kitchen paper.
4. Pour off the oil from the wok, leaving just 1 teaspoon behind. Return the fried ribs to the wok with the remaining marinade and cook on a high heat until the sauce has reduced and the ribs are sticky, about 3-4 minutes. Serve with the coleslaw scattered with the spring onion.
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