Sticky Hoisin Pork Rib Hot Pot

Name: Sticky Hoisin Pork Rib Hot Pot
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 550 g pork ribs cut into individual ribs; 3 tbsp hoisin sauce; 2 tbsp dark soy sauce; 1 tbsp rice vinegar; 3 tbsp no-salt chicken stock; 2 tbsp cornflour; 1 tbsp sesame oil; 1 clove garlic finely sliced; 1 tbsp grated ginger; 4 spring onions cut into lengths, green tops finely sliced to serve; 1 red pepper cut into chunks; 1 small sweet potato cut into chunks; 100 g mangetout cut into strips; 100 ml boiling water

Tender, fall-off-the-bone pork ribs slow-cooked in a rich, savory hoisin glaze with sweet potatoes and crisp peppers. This comforting one-pot meal is perfect for a cozy family dinner with a delicious sticky finish.

Servings---

Prep Time10 Mins

Cook Time70 Mins

Difficulty

Intermediate

Ingredients

pork ribs cut into individual ribs
550 g
hoisin sauce
3 tbsp
dark soy sauce
2 tbsp
rice vinegar
1 tbsp
no-salt chicken stock
3 tbsp
cornflour
2 tbsp
sesame oil
1 tbsp
garlic finely sliced
1 clove
grated ginger
1 tbsp
spring onions cut into lengths, green tops finely sliced to serve
4
red pepper cut into chunks
1
small sweet potato cut into chunks
1
mangetout cut into strips
100 g
boiling water
100 ml

Step-by-Step Instructions

In a large bowl, whisk together the hoisin sauce, dark soy sauce, rice vinegar, and 3 tbsp of chicken stock or water. Add the pork ribs and toss until thoroughly coated. Cover and marinate for at least 30 minutes, or refrigerate overnight for the best flavor.

Preheat your oven to 150°C (130°C fan/gas mark 3). Drain the ribs from the marinade, ensuring you reserve all the liquid for later. Lightly toss the ribs in cornflour until evenly coated.

Heat the sesame oil in a wok or large frying pan over medium-high heat. Add the ribs, garlic, ginger, and the white lengths of the spring onions. Fry until the ribs are golden brown on all sides, taking care not to burn the garlic. Season with a little salt and pepper.

Pour the reserved marinade and 100ml of water into the pan and bring to a boil. Transfer the mixture into a casserole dish, then stir in the red pepper and sweet potato chunks.