For brushing:vegetable oilTo serve:steamed rice, sesame seeds and thinly sliced spring onionHoisin pork1.2 kgpork ribs, cut into ribs80 ml (1/3 cup) eachhoisin and oyster sauce2 tbsp eachsoy sauce, Shaoxing wine and honey1 tbspfinely grated ginger1garlic clove, finely grated1 tspsesame oilGinger-bruised cucumber1Lebanese cucumber, semi-peeled, halved lengthways, seeds discarded, coarsely chopped1 tbspfinely grated ginger1garlic clove, coarsely chopped2 tbsprice wine vinegar2 tspwhite sugar1 tspsesame oil
For hoisin pork, combine ingredients in a large bowl, season to taste with white pepper, cover and set aside to marinate (15 minutes).
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).
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.
This recipe is from the November 2012 issue of Australian Gourmet Traveller.