Hoisin Pork Spareribs With Ginger-Bruised Cucumber

Serves 4

INGREDIENTS
Hoisin pork
1.2 kg pork ribs, cut into ribs
80 ml (1/3 cup) each hoisin and oyster sauce
2 tbsp each soy sauce, Shaoxing wine and honey
1 tbsp finely grated ginger
1 garlic clove, finely grated
1 tsp sesame oil

Ginger-bruised cucumber
1 Lebanese cucumber, semi-peeled, halved lengthways, seeds discarded, coarsely chopped
1 tbsp finely grated ginger
1 garlic clove, coarsely chopped
2 tbsp rice wine vinegar
2 tsp white sugar
1 tsp sesame oil

Brushing
Vegetable oil

To serve
Steamed rice
Sesame seeds
Thinly sliced spring onion

METHOD
1 Combine ingredients in a large bowl, season to taste with white pepper, cover and set aside to marinate (15 minutes).
2 Heat a char-grill pan over medium-high heat, lightly brush with oil, drain pork and char-grill, turning once, until glazed and cooked through (5 minutes each side).
3 Meanwhile, for ginger-bruised cucumber, lightly pound cucumber, ginger and garlic in a mortar and pestle to bruise, add vinegar, sugar and oil, toss and stand until lightly pickled (10 minutes). Serve with rice and pork scattered with sesame seeds and spring onion.

Credits Photography Vanessa Levis; Recipe and Stylist Emma Knowles

The Carousel thanks ‘Australian Gourmet Traveller‘ for this recipe