Equipment
- 1 Wok
Ingredients
- 2 lb pork spare ribs
- 2 tbsp olive oil
- 1 tbsp sesame seeds toasted and crushed
- 2 stalks spring onion finely chopped
- 2 tbsp fresh ginger peeled and finely chopped
- 3 cloves garlic peeled and finely chopped
- 2 tbsp superfine sugar
- 4 tbsp sake
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 10.6 fl oz hot water
- 2 tsp cornflour
- 2 tbsp room temperature water
Instructions
- Start with toasting the sesame seeds in a small frying pan over medium to low heat without any oil. Keep stirring to ensure all seeds are toasted evenly until golden. This should take around 3-5 minutes, transfer immediately onto a small plate, allow to cool completely before grinding into coarse powder.
- Finely chop the spring onion, garlic and ginger.
- Cut the pork spareribs into 1” x 2” (2.5 x 5 CM) bite sized pieces.
- Mix the sugar, Sake, soy sauce, sesame oil and half of the crushed sesame seeds together in a small bowl.
- Set up a heavy bottom deep pan or pot over high heat, add the olive oil and fry the pork spareribs in batches until dark golden brown (MIND THE HOT OIL SPLASHES), remove each batch from the pan and drain excess oil off after each removal.
- After all of the pork spareribs are browned and removed from the pan, add the finely chopped garlic, ginger and spring onion (reserve some for garnish later) into the same pan and fry for a minute.
- Add the sauce mixture into the pan, stir and scrape off all of the brown bits at the bottom of the pan as they add extra flavour into the sauce.
- Add in the hot water and stir.
- Return the browned spareribs into the pan, arrange them evenly so that they are well coated and covered with the delicious sauce.
- Bring to the boil, then lower the heat down to simmer.
- Cover with a lid and leave the pork spareribs to simmer over low heat for 45-50 minutes. Keep stirring and turning every 10 - 15 minutes to make sure that the pork is well coated, cooked evenly and absorbed all of the tasty sauce.
- At the last couple of minutes before serving, mix the cornflour with the water very well to make a paste.
- Pour the cornflour paste into the pan, stir vigorously as the cornflour thickens the sauce rather quickly, make sure there are no cornflour lumps visible anymore. Then turn off the stove.
- Arrange the pork spareribs onto a serving plate, sprinkle with the last half of the crushed sesame seeds and garnish with the spring onion on top.
Nutrition
Serving: 200g | Calories: 773kcal | Carbohydrates: 9g | Protein: 36g | Fat: 63g | Saturated Fat: 18g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 438mg | Potassium: 612mg | Fiber: 1g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 3mg