Slow-Roasted Asian Pork Belly Ribs

This might not be quick, but it's easy.  Meaty pork belly ribs are first marinated with Hoisin sauce, soy sauce, Shaoxin wine and Asian aromatics, then slow-roasted in a tray covered with foil for two hours until the meat is very tender.  Anyone can manage it and there is little to wash up afterwards.  The ribs are sticky, moreish and well worth the wait while they take their time in the oven.  I usually start eating these politely with a knife and fork, then ditch them for fingers as I progress towards the tastiest bits close to the bones.  Serve them with rice and Asian greens such as bok choy for a meal.

Serves 3

 

INGREDIENTS

• 4-5 pork belly ribs, about 900g / 2lb in total
• ⅓ cup Hoisin sauce
• 2 tablespoons light soy sauce
• 1 tablespoon Chinese Shaoxin wine
• 2 tablespoons brown sugar
• 1 teaspoon Chinese five spice powder
• 4 cm knob of ginger, peeled and sliced into matchsticks
• 3 garlic cloves, crushed
• 1 cinnamon stick
• 2 star anise
• 1 tablespoon water 
• 2 tablespoons finely chopped spring onions, for garnishing

METHOD

1. Trim skin and excess fat off the ribs if your like.  In a container combine ribs with Hoisin sauce, soy sauce, Shaoxin wine, sugar, five spice powder, ginger, garlic, cinnamon stick, star anise and water.  Cover and place in the fridge to marinade for 1 hour.
2. Transfer pork ribs to a shallow roasting pan and arrange in a single layer.  Cover tightly with foil.  Roast in a preheated 140°C/280°F oven for 2 hours, or until very tender, turning once with a pair of tongs after the first hour.
3. Uncover and roast for another 15-20 minutes until the ribs are nicely caramelised.  Let the ribs rest, loosely covered with foil, for 5 minutes before serving.  Garnish with chopped spring onions.