Celebrate a special occasion with this sweet and sticky Chinese pork belly. It can easily be doubled to serve a crowd, too.
- Preheat oven to 220C/200C fan-forced.
- Place ribs in a large saucepan. Add shao hsing and 1/2 each of the soy sauce and five spice. Cover with 1 litre water. Stir to combine. Place over medium heat. Bring to a simmer. Reduce heat to low. Cook for 10 minutes. Remove from heat. Stand for 5 minutes. Drain. Discard poaching liquid.
- Meanwhile, place char siu sauce, lemon juice, ginger, garlic, brown sugar, chilli and remaining soy sauce and five spice in a jug. Stir well to combine. Reserve 1/4 cup char siu mixture.
- Place a greased wire rack in a large roasting pan lined with baking paper. Transfer ribs to wire rack. Brush with half of the remaining char siu mixture. Roast, basting with the remaining mixture halfway through, for 25 to 30 minutes or until ribs are golden and tender. Cut ribs in half. Drizzle with reserved char siu mixture.
- Serve ribs with steamed jasmine rice and sprinkle with fresh coriander sprigs.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set