CHAR SUI RIBS WITH SLAW

• porsi: 4-6

Bahan-bahan

2 garlic cloves, crushed

4 tbsp clear honey

3 tbsp light muscovado sugar

3 tbsp soy sauce

3 tbsp hoisin sauce

3 tbsp rice wine vinegar

2 tbsp freshly grated root ginger

1.5-2kg meaty pork ribs

1L water

20g fresh coriander

For the slaw:

100g red cabbage, cored and finely shredded

100g white cabbage, cored and finely shredded

1 large carrot, grated

2 tbsp rapeseed oil

1 tbsp sesame oil

1 tbsp rice wine vinegar

1 tsp caster sugar

1 tsp salt

To serve:

Spring onion curls (optional)

Petunjuk

1 Mix the garlic in a bowl with the honey, muscovado sugar, soy sauce, hoisin, rice wine vinegar and ginger Spoon four tablespoons of the marinade into the slow cooker (reserving the remainder) and add the ribs. Top up with the water, mixing to combine. Strip the leaves off the coriander and set them aside for the slaw, then put the stalks into the slow cooker. Cover and cook on low for eight hours, until the ribs are tender but not falling off the bone.

2 Preheat the oven to 220°C/20ffC fan/gas mark 7. Line a large baking tray with foil.

3 Remove the ribs from the slow cooker using a slotted spoon or tongs. Handle them carefully, as the meat will be very tender and may start to fall off the bone. Baste with the reserved marinade and lay on the foil-lined tray. Cook in the preheated oven for 25-30 minutes, until starting to crisp.

4 Meanwhile, to make the slaw, mix the red and white cabbage with the carrot and reserved coriander leaves. Put the rapeseed oil, sesame oil, rice wine vinegar, caster sugar and salt in a screw-topped jar and shake until evenly combined, then use to dress the slaw.

5 If making the spring onion curls, cut the spring onions into very thin slices, then put in a bowl of ice-cold water to curl. Drain well and pat dry on kitchen paper before using.

6 Arrange the slaw on plates with the char sui pork ribs and garnish with the spring onion curls (if using).