Ingredients
1kg pork ribs or bacon ribs
2 tsp of Chinese 5 spice
1 bulb of garlic
1 orange
Sea salt (if pork is unsalted)
1 stick of lemongrass
Handful of thyme sprigs
For the potato salad:
400g baby potatoes or new season potatoes
3tbsps of Mayonaise
1 tsp of mild curry powder
Bowfield farm Micro Greens
For the sauce
1 jar of hoisin sauce
Method
Preheat the oven to 160oC.
With the ribs place them into a large baking tray and rub in with your hands the pepper, 5 spice and salt if using into the meat. Slice up the orange and scatter around with the cloves of garlic with skin on and fresh thyme. Cover with tin foil and place into the oven to cook for 3 hours.
Boil the potatoes for 10-12 minutes until softened in the skins and then strain and cool. Slice them and then place into a bowl with the Mayo and curry powder. Place into the fridge until ready to serve.
For the meat to finish it. Crank up the heat if the oven to 190oC.
In the tray you cooked the meat remove the pork ribs and using the juices, roasted garlic and orange combine it with the hoisin sauce and allow to simmer on the hob until thickened.
Brush the sauce over the ribs and then place them into the oven uncovered to glaze for 5-10mins. Alternatively you can do this on the BBQ.
Serve it all up on a nice board and enjoy.
