Anyway back in London, New Year, looking for a new job and not taking on any resolutions because they never work, just making sure I have as much fun as I did in 2011.
I had some girls around last night and thought I would make the pork ribs I have had stored in the freezer. Everyone seems to be on a health kick at the moment so I decided to do them more Asian style with really good fresh clean salads to cut though the salty meatiness.
1 rack of pork belly ribs about 1kg (feeds 3 girls about 3 ribs each)
4 garlic cloves crushed flat with a knife
125ml soy sauce
100ml hoisin sauce
1 tbsp honey
1 tbsp sesame oil
1 tsp chinese five spice
Combine all the ingredients in a bowl and rub all over the ribs and leave for 10 mins or as long as you can, the longer the better. Any marinade that falls off keep aside in a small bowl to keep glazing throughout cooking.
Preheat the oven to 160˚
Place the ribs on a baking tray and when the oven is at temperature put them in. They should take about an hour and a half, every 15-20 mins brush with the extra marinade and turnover half way through.
1 ripe mango chopped into 1cm cubes
1 tbsp finely chopped red onion
about 10 cherry tomatoes cut into quarters
juice of half a lime
tbsp chopped fresh coriander
tsp finely chopped red chili
salt and pepper
Slaw is a load of raw veg grated or very finely sliced, I used the grating disc on my magimix
½ white and red cabbage
1 red pepper (won't grate or go in magimix so best to very finely slice)
3 carrots peeled and grated
½ red onion very finely sliced or grated
½ large red chili finely sliced
3cm piece of ginger grated or finely sliced into long strips
handful of fresh mint finely sliced
3 tbsp lime juice
1 tbsp olive oil
2 tsp sesame oil
2 tbsp soy sauce
1 tsp soft brown sugar or caster
Mix all the dressing ingredients together and toss through the slaw just before serving.
Finger licking good!