Pork in hoisin sauce

• peanut oil600ml ml
• pork↗1kg kg

  ribs, separated onto individual bones

• chicken stock↗850ml ml
• chili bean sauce↗2 tbsp tbsp
• crystallised sugar↗1 tbsp tbsp
• Shaohsing rice wine↗75ml ml

  or dry sherry

• dark soy sauce↗1.5 tbsp tbsp
• light soy sauce↗2 tbsp tbsp
• garlic cloves↗2

  finely chopped

• spring onion↗2

  finely chopped

• whole yellow bean sauce↗2 tbsp tbsp

  (optional)

• hoisin sauce↗3 tbsp tbsp
• cornstarch2 tbsp tbsp

  mixed with 3 tbsp water

Step-by-step instructions

1. 1

   Heat the oil in a deep fryer or large wok and fry the ribs in plenty of oil until golden‑brown and crispy. Do this in batches, draining each cooked portion well onto paper towels.

2. 2

   Combine all sauce ingredients in a large pot and bring to a boil. Add the fried ribs, cover and braise for about 1 hour or until the meat is tender. Drain the sauce and remove excess fat.

3. 3

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Place the ribs on a rack in a baking dish and bake for 15‑20 minutes until golden, basting with sauce every 5 minutes.

4. 4

   Using a cleaver or a sharp heavy knife, cut the ribs into 6 cm pieces. Transfer to a warm plate and serve immediately.