Grilled Saigon pork rib

• baby back pork↗8

  ribs, separated

• yellow bean or miso paste30g g
• ginger↗10g g

  peeled and sliced

• star anise2
• cardamom pods↗2

  lightly bashed

• rice vinegar↗1 tbsp tbsp
• rock or granulated sugar50g g
• honey↗3 tbsp tbsp
• rock or granulated sugar150g g
• fish sauce↗65ml ml
• green chilli↗½

  finely chopped

• red chilli↗½

  finely chopped

• ground black pepper↗¼ tsp tsp
• carrots↗2

  cut into ribbons using a vegetable peeler

• pickled mooli↗

  (optional)

• roasted unsalted peanuts↗30g

  finely chopped

• sesame seeds↗10g
• dill↗a few

  sprigs

Step-by-step instructions

1. 1

   Grill the ribs on high for 10 mins, then put them in a saucepan with 1½ litres water, the bean or miso paste, ginger, star anise, cardamom, rice vinegar, sugar and 1 tsp sea salt. Bring to a simmer, cover and cook over a very low heat for 20 mins.

2. 2

   Meanwhile, make the sauce. Put 150ml water in a saucepan and bring to a rolling boil. Add the sugar, lower the heat and stir until completely dissolved. Allow the sugar syrup to cool, then blend with the fish sauce, chillies and black pepper.

3. 3

   Remove the ribs from the pan and spread evenly with the honey. Grill the ribs on high for 12 mins, turning halfway through. Mix the pork ribs with the sauce.