Name: Hoisin pork spareribs with ginger-bruised cucumber
Yield: 4
Ingredients: For brushing: vegetable oil; To serve: steamed rice, sesame seeds and thinly sliced spring onion; Hoisin pork; 1.2 kg pork ribs, cut into ribs; 80 ml each hoisin and oyster sauce (1/3 cup); 2 tbsp each soy sauce, Shaoxing wine and honey; 1 tbsp finely grated ginger; 1 garlic clove, finely grated; 1 tsp sesame oil; Ginger-bruised cucumber; 1 Lebanese cucumber, semi-peeled, halved lengthways, seeds discarded, coarsely chopped; 1 tbsp finely grated ginger; 1 garlic clove, coarsely chopped; 2 tbsp rice wine vinegar; 2 tsp white sugar; 1 tsp sesame oil

Ingredients

For brushing: vegetable oil

To serve: steamed rice, sesame seeds and thinly sliced spring onion

Hoisin pork

1.2 kg pork ribs, cut into ribs

80 ml each hoisin and oyster sauce (1/3 cup)

2 tbsp each soy sauce, Shaoxing wine and honey

1 tbsp finely grated ginger

1 garlic clove, finely grated

1 tsp sesame oil

Ginger-bruised cucumber

1 Lebanese cucumber, semi-peeled, halved lengthways, seeds discarded, coarsely chopped

1 tbsp finely grated ginger

1 garlic clove, coarsely chopped

2 tbsp rice wine vinegar

2 tsp white sugar

1 tsp sesame oil

Method

Main

1.For hoisin pork, combine ingredients in a large bowl, season to taste with white pepper, cover and set aside to marinate (15 minutes).

2.Heat a char-grill pan over medium-high heat, lightly brush with oil, drain pork and char-grill, turning once, until glazed and cooked through (5 minutes each side).

3.Meanwhile, for ginger-bruised cucumber, lightly pound cucumber, ginger and garlic in a mortar and pestle to bruise, add vinegar, sugar and oil, toss and stand until lightly pickled (10 minutes). Serve with rice and pork scattered with sesame seeds and spring onion.