Twice-Cooked Pork Ribs with Pineapple Hot Sauce

marionskitchen.com

mllaan

1kg (2 lb 3 oz) pork spare ribs, cut into individual ribs

1 tsp white peppercorns, crushed

4cm (1.5”) piece ginger, peeled, finely diced

6 cloves garlic, sliced

200ml (7 fl oz) chicken stock

3 tbsp soy sauce

3 tbsp mirin

2 tbsp brown sugar

2 tbsp honey

2 tsp salt

1 cup potato starch (or cornflour/cornstarch)

vegetable oil, for deep-frying

subheading: Pineapple hot sauce:

1 cup fresh pineapple, roughly chopped

1 lime, juice only

3 habanero chilli peppers, roughly chopped, seeds in or out (your choice)

¼ cup chopped coriander (cilantro), roots and leaves

⅓ cup white vinegar

¼ cup white sugar, plus extra if needed

½ tsp sea salt

Directions at marionskitchen.com

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