To serve:steamed Asian vegetables, such as snow peas and bok choyTo serve:steamed jasmine riceTo serve:bean sprouts, sliced spring onions and sliced long red chilliesMarinated pork ribs8boneless pork spare ribs, belly cut (1.4kg)160 gmhoisin1star anise, finely ground in a mortar and pestle10 gmginger, grated on a Microplane2garlic cloves, grated on a Microplane60 ml (¼ cup)malt vinegar¼ cupkecap manis2 tbspsoy sauce
For marinated pork ribs, combine ingredients in a non-reactive container, turn to coat well and set aside to marinate (15 minutes).
Heat a large non-stick frying pan over high heat, add pork and marinade and cook, turning occasionally, until pork is cooked through and glazed (10-15 minutes). Season to taste. Serve with rice, and scattered with sprouts, onion and chilli.