Name: Hoisin pork spare ribs
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Chinese
Ingredients: 600ml groundnut oil; 1kg pork spare ribs, separated into individual ribs; 850ml chicken stock; 2 tbsp chilli bean sauce; 1 tbsp granulated sugar; 75ml Shaohsing rice wine or dry Sherry; 1.5 tbsp dark soy sauce; 2 tbsp light soy sauce; 2 garlic cloves finely chopped; 2 spring onions finely chopped; 2 tbsp whole yellow bean sauce (optional); 3 tbsp hoisin sauce; 2 tbsp cornflour blended with 3 tbsp water

600ml groundnut oil
1kg pork
spare ribs, separated into individual ribs

For the braising sauce

850ml chicken stock
2 tbsp chilli bean sauce
1 tbsp granulated sugar
75ml Shaohsing rice wine
or dry Sherry
1.5 tbsp dark soy sauce
2 tbsp light soy sauce
2 garlic cloves
finely chopped
2 spring onions
finely chopped
2 tbsp whole yellow bean sauce
(optional)
3 tbsp hoisin sauce
2 tbsp cornflour
blended with 3 tbsp water

Method

step 1
Heat the oil in a deep-fat fryer or large wok and deep-fry the spare ribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.
step 2
Combine all the sauce ingredients in a large pan and bring to the boil. Add the deep-fried spare ribs, cover and simmer for about 1 hr or until they are tender. Drain off the sauce and remove any remaining fat.
step 3
Heat oven to 180C/160C fan/gas 4. Put the spare ribs on a rack in a roasting tin and bake in the oven for 15-20 mins until they are brown, basting with the braising sauce every 5 mins.
step 4
Using a cleaver or a sharp, heavy knife, chop the spare ribs into 6cm-long pieces. Turn them onto a warm serving platter and serve immediately.