Baked rather than fried or grilled for ease. When you make them yourself you get a lot more meat on them!
Ingredients
1/3 cup hoisin sauce
1/3 cup soy sauce
2 tbsp Shaoxing wine
2 tbsp honey
2 tbsp brown sugar
1 tbsp minced garlic
3/4 tsp red food colouring (optional for that beautiful red colour)
1 ⁄2 tsp Chinese five spice powder
6 pork belly/spare ribs
Additional Glaze (optional but recommended):
1/4 cup hoisin sauce
1/4 cup soy sauce
1 tsp Shaoxing wine
1 tsp honey
2 tsp brown sugar
1 tsp minced garlic
1/4 tsp Chinese five spice powder
1/4 tsp red food colouring
Instructions
Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring and spice powder in a shallow bowl and whisk well to combine.
Add the pork into the bowl or bag with the sauce and rotate to cover.
Marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
Preheat oven to 180C.
Transfer the ribs to a non stick baking dish and cook, uncovered for at least 40-45 minutes, turning the ribs every so often so they don’t burn.
For the additional glaze, combine all of the glaze ingredients into a small saucepan.
Bring to a boil, reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high).
Remove from heat and allow to cool slightly.
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