Pork Spare Ribs
Freshly squeezed orange juice
Small handful of Star Anise
Teriyaki Sauce (we cheated with pre-made)
Mix together cover with foil and bake on lowish heat for a couple of hours.
Uncover and bake at higher heat for an hour.
Baste regularly throughout both cooking phases.
Long grain rice
Chinese roast belly pork
Chinese roast dusk
(Duck & Pork were leftovers of a takeaway from Gold Mine Queensway, London – £20 for top grade whole roast duck. Busy but very good restaurant).
Toasted Sesame oil
Boil the rice, let it cool.
Add neutral oil to the wok and bring to a high heat. Add garlic & spring onion, as soon as garlic is golden add the cooled rice along with some salt.
Stir fry for a couple of minutes. Add beaten egg. Turn until egg is cooked.
Add defrosted peas and the meat along with light soy to taste.
Once done sprinkle a little toasted sesame oil over the rice.
Serve with the ribs & a slice of lemon.