Oh my lordy be, these sticky pork spare ribs are good. I reckon you could also do it to a whole piece of pork belly or to American style ribs, even beef ribs and get a sensational result.
There is a two step cooking process so you’re probably not making this on a school night but don’t let me stop you. We had it a couple of nights ago and there were leftovers (unheard of) (they were DELICIOUS cold too) but I’m already hankering for them again. I’ll going to experiment with different cuts of meat so I’ll keep you posted.
12 Chinese pork spare ribs (these seem to be slightly different everywhere I get them, but they strips generally without a bone in them but sometimes a little bit of bone in them. Isn't that helpful. I now just get them at the Asian butcher because I figure it's gotta be right from there.)
4 star anise
4 slices ginger
1 cup kecap manis (a thick sweet soy sauce, most supermarkets now stock it)
¼ cup honey
1 tbsp finely grated ginger
1 tbsp dried chilli flakes (it sounds like a lot and the result is spicy but not mind-blowingly so, and that's on my palate which doesn't tolerate stupidly spicy food. Oscar also eats them and he is a no go zone for spicy food. Weird huh.)
2 tsp Chinese five-spice powder
Pop the pork, star anise and ginger into a saucepan and cover with cold water
Bring it to the boil and then reduce to a simmer and cook for 45 minutes
While the pork is cooking make the marinade by mixing it all together
Preheat your oven to 180C
Line 1-2 baking trays with baking paper
Drain the ribs and lie them flat on the trays
Using a pastry brush liberally cover the pork in the marinade on both sides
Bake for 20 minutes, turning half way and basting with any left over marinade when the mood takes you (sometimes I completely forget the basting and guess what, still delicious!)
In some very exciting news I have teamed up with Mrs Woog for a podcast we have ingeniously called Woog & Berry. Stay tuned, we should be going live in early December. Such a development!
In our first episode we talk about #everyfuckingnight and just how many things you can do with mince. Preferably we steer clear of 70s favourites of curried mince but embrace the rissole. I of course had to go all show pony and talk about this Thai mince, properly referred to as Laab.
It is an absolute snap to make and oddly enough all of my kids eat it. Granted I can not guarantee all of yours will but it is damn tasty and even if they have a bowl of cereal for dinner again you get something good down your gullet.
An easy recipe for dongpo pork, pork belly slowly cooked in soy, rice wine and ginger
I have a group of friends that range from school days, through university and up toÂ Twitter who try to get together once every four to six weeks to have dumplings. We call ourselves the Twitter Lunch Club, TLC for short, which is appropriate because sometimes emergency dumpling summits are held if one of us is in crisis.
One of the dishes we have at our favourite dumpling establishment is this pork dish, served at room temperature which is covered in this thick, sweet, addictive sauce. I can’t recall what it’s called on the menu, we sit there and reel off dish numbersÂ to minimise delay in getting food on the table.
But I’m here to tell you I have replicated it. I’m certain it will take me a couple more goes to perfect it but sweet LORD it is good.
As with basically everything I cook it is not technically hard but this oneÂ does take time. I actually did it over two days because I realised after I’d started I’d really left my run too late.
This recipe for dongo pork (best name ever) comes from my current favourite cookbook, Adam Liaw’s Asian Cookery School. He won Australian Masterchef a few years back and has done so much to make Asian cookery more accessible to those of us wary of the wok.
I bought my pork belly from an Asian butcher, their pork is always far superior to what you get at a skippy* one.
A delicious recipe of twice cooked pork belly spare ribs with a bbq sauce that has bite.
This week I’m finally getting to write about when I met chef Ben O’Donoghue a few months back. It was actually a PR event and the first I’d done in more than a year. Technically we were there to talk about how effective Fairy dishwashing liquid and dishwasher tablets but it provided the perfect opportunity to eat sweet, spicy, sticky pork for breakfast.Â
I’ve loved Ben’s cooking from a lifetime ago when he did a series in the UK called The Best. He, along with Paul Merrett and Silvana Franco, would each cook to a certain theme – the best sandwich, tasty fish suppers, cool salads – then their dishes would be presented to a group of punters who’d choose their favourite dish. They did an Australian version, which Ben was also in, but it didn’t have the same vibe as the UK one.
Anyway, I love his style of cooking and he’s about to open new digs in BrisVegas so if you’re up that way you’ll need to go and check it out.
Things I did differently:
Ben uses 100gm of horseradish in the sauce – I felt it was way too much so just used a heaped tablespoon
I have made the sauce and left out the horseradish and rum and it is still a very tasty sauce
Play with the amount of chilli flakes but it does mellow. My non-spicy eating children love it. I’ve settled on using 2 teaspoons.
Twice cooked pork with bbq sauce
Adapted from Ben O’Dohoghue
The Chef and I - Ben O'Donoghue's twice cooked pork belly with bbq sauce
So seven years ago I saw a recipe from Matt Moran, the executive chef at Aria, for a glaze for your Christmas ham and I decided that was it, I was going to do a warm glazed leg of ham for Christmas. It was a first. That is shocking I know, but I do not recall ever having warm ham EVER before that date. Sure, there was ham served at family Christmas gatherings, but it was always cold and I never recall seeing a whole leg in any form of presentation whatsoever. True story. I know. Sometimes even I am surprised I can boil water coming from that culinary wasteland.
So I’ve now done a glazed ham every year. Normally our local butcher delivers the goods, but this year we went all out and got a kurobuta leg from the GOD OF BUTCHERY, Vic’s Meats. It was in a completely different league of SENSATIONAL.
Maple glazed leg of ham Matthew Moran, Aria
1 leg ham
1/4 cup maple syrup
1/4 cup apple cider vinegar
1 cup brown sugar
2 tsp mustard powder
1x410g can of pineapple rings in natural syrup (optional)
Preheat oven to 180C
Gently coax skin off the leg, leaving the fat intact
Score the fat into a diamond pattern and stab a clove into each corner
Cook the ham for 45 minutes
Mix the glaze ingredients together, place the pineapple rings on the ham and then pour the glaze over the ham
Cook the ham for a further 45 minutes, basting occasionally