Steve's Asian Pork Ribs with Crackling
Combine delicious Asian flavours with crispy, salty crackling goodness! Works with most cuts of pork with skin on. Marinade also works with stir frying most meats.
Mix marinade ingredients and pour into an oven tray or dish big enough to cover the lower part of the ribs by 1cm but not near the skin (add water if needed).
Place meat (skin-up) into marinade, criss-cross skin with Stanley knife (do not penetrate into meat).
Lightly spray with canola oil and rub skin with plenty of salt.
Marinate for at least 1 hour.
Cook at 200C (fan) for 30 minutes. Increase heat to 250C for 15 – 20 minutes until crackling is perfect!
Serve with mash or rice and green vegetables. Cooking juices can be used as a sauce.
This one’s for Alex, the chef at Anthony Bros. Put the Pork Belly back on the menu!!!
2 large Pork Spare Ribs (5cm thick x 5cm wide - Texas cut or double thickness cut, thick pork belly would also work) thoroughly dry with towel.
Spray Canola Oil
2 TBS Chinese Wine (or sherry)
2 TBS Chinese Red Vinegar (or balsamic)
1 TBS Dark Soy
1 TBS Light Soy
1 TBS Fish Sauce
1 TBS Maple Syrup (or sugar or palm sugar)
1 tsp Chinese Five Spice
1 tsp chopped Coriander