Orange Teriyaki Ribs & Fried Rice with Chinese Roast Duck & Pork

Pork Spare Ribs
Freshly squeezed orange juice
Lemon Juice
Small handful of Star Anise
Cinnamon Stick
Teriyaki Sauce (we cheated with pre-made)
Ketchup Manis

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
Spring onion
Light soy
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).
Beaten egg
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.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s