Let’s be honest, I’m happy when there is pork on my fork. Any kinda pork gets me going, a chunk of gelatinous belly, a sliver of grilled sweetly marinated cheek, and don’t even get me started about crispy salty skin. I’m literally drooling on my keyboard imagining all these morsels of deliciousness hitting my palate (and my thighs). But I’ve been on holidays in Vietnam where anything goes! Hurrah for holidays and eating myself into mid-afternoon food comas. Lets just say that a four course meal involving dumplings, pho, croissants and danishes, cheese and a bit of yoghurt and tropical fruit thrown in for good measure became the norm at breakfast. Breakfast people! For most this would mean that you would skip lunch, but not me. Every moment on my holiday became an opportunity to eat, I like to refer to it as ‘research’. I succumbed to grilled pork skewers daily, the smell of meat cooking on charcoal should become a fragrance. I munched on bahn mi (baguettes brimming with pork, chilli and herbs). I slurped up pho (soup) like I was a human Handy Ultra. I think you get the picture…but just in case you don’t here is one for you!
Alas now I am home, back to reality as they say. Thankfully my reality revolves around food, cooking and you guessed it, more eating. I would like to share with you a recipe that I discovered in Vietnam, but I am still in holiday mode and haven’t quite got around to it yet. So here’s a recipe for sticky pork ribs, this is such an easy one, bang the sauce together, pour it over the ribs and cook in the oven, perfect for if you are still recovering from post-holidayitis! Enjoy lovelies x
Sticky Hoisin Pork Ribs with Wombok & Peanut Salad
Prep Time: 10 minutes
Cook Time: 25 minutes (plus 60 minutes marinating and 10 minutes rest time)
Serves: 4 (or 1 Dani Venn)
What you need….
½ cup hoisin sauce (Get Lee Kum Kee brand if you can – no I’m not getting paid to say this but its the best!)
1 tablespoon dark soy sauce
¼ cup light soy sauce
1 tablespoon Chinese cooking wine
1 teaspoon sugar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 kg pork ribs
4 cups wombok, thinly sliced (or regular purple and green cabbage is fine!)
½ cup coriander leaves
¼ cup mint leaves, thinly sliced
½ cup spring onion, thinly sliced
¾ cup unsalted roasted peanuts, roughly chopped
2 tablespoons light soy sauce
2 teaspoons rice wine vinegar
1 teaspoon sesame oil
How to make it…
- Combine hoisin, dark and light soy sauce, cooking wine, sugar, ginger and garlic in a bowl and mix well to combine.
- Place ribs on a baking tray and pour over marinade, reserving 1/2 cup of the mixture. Rub ribs well to coat marinade. Wrap with cling wrap and set aside for 1 hour at room temperature to marinate.
- Preheat oven to 180 degrees.
- To cook ribs, place baking tray in oven and cook for 25 minutes, basting ribs with the reserved marinade every 5 minutes to ensure the ribs become sticky and glazed in sauce.
- Meanwhile to make salad, combine wombok, coriander, mint, spring onion and peanuts in a salad bowl. Whisk soy sauce, vinegar and sesame oil in a separate bowl to combine and just before stirring toss through salad.
- When ribs are cooked through, allow them to rest for 10 minutes before carving into individual ribs, serve with salad.