The spicy richness of the pork is great with the sweet and sour pickles.
Ingredients
| 4 cloves | Garlic, peeled and chopped |
| 3 Tbsp | Ginger, finely chopped |
| 4 Tbsp | Japanese soy sauce, naturally brewed |
| 7 Tbsp | Rice vinegar, or wine vinegar |
| 2 Tbsp | Grapeseed oil, or other vegetable oil |
| ¼ tsp | Chilli flakes |
| 1 Tbsp | Tomato paste |
| 4 Tbsp | Brown sugar |
| 1 kg | Pork ribs, ribs halved, then halves sliced in between the bones (Main) |
| 250 ml | Water |
| 1 | Cucumber, peeled, split in half lengthways, seeds scooped out with a teaspoon, cucumber thinly sliced |
| 1 | Carrot, peeled and thinly sliced on the diagonal |
| 1 | Celery stalk, thinly sliced on the diagonal |
| 1 tsp | Salt |
| ¼ small | Pineapples, cored, cut thinly into 3cm slices (Main) |
| 1 Tbsp | Caster sugar |
| 1 | Red chilli, thinly sliced |
| 1 handful | Coriander sprigs |
| 4 servings | Jasmine rice, steamed |
Directions
- Heat the oven to 180C. Line a large shallow roasting tray with baking paper.
- Put the garlic, ginger, soy sauce, 4 tablespoons of the vinegar, the oil, chilli flakes, tomato paste and sugar into a small food processor and process until smooth or put everything into a large bowl and mix well. Add the ribs and mix well again. Marinate for 1 hour.
- Transfer to the lined roasting tray, pour in the water and roast 1 hour turning until the meat comes easily off the bones and the liquid has evaporated. If they look like they might burn, cover loosely with foil until done.
- Meanwhile put the cucumber, carrot, celery and the 1 teaspoon salt into a large bowl and mix well. Reserve 20 minutes then rinse well in lots of cold water and squeeze dry in handfuls. Place in a clean bowl and add the remaining 3 tablespoons of vinegar, the pineapple, caster sugar and chilli. Mix well so the sugar dissolves. These are the pickles. Reserve.
- Serve the ribs sprinkled with coriander sprigs and the pickles and rice on the side