Recipe: No.5 Restaurant’s Char Siu Glazed Pork Ribs

During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.

As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.

Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions

Char Siu Glazed Pork Ribs

Winner of the 2020 AGFG Reader’s Choice award, No.5 restaurant is a family owned business situated in Alexandria. Well-known for their unique umami flavours sourced from fresh Australian produce. Heroing ingredients such as seaweed, sake, miso and soy. Head Chef Emrys Jones at No. 5, shares their classic Char Siu Glazed Pork Ribs. Serving up to four people for a flavoursome sticky and sweet situation.

Ingredients – Master Stock

  • 1.5kg American Style Pork Spare Ribs
  • 1 orange peel (pith removed)
  • 110g Rock sugar
  • 2.5litre Water
  • 320ml Shaoxing
  • 130ml Light Soy
  • 60g Ginger (washed, sliced)
  • 5 cloves Garlic (peeled, crushed)
  • 3 Spring Onions (washed, chopped)
  • 3 Star Anise
  • 1 Cinnamon Quill

Method – Master Stock

  1. To begin, make the master stock. Lightly crush the rock sugar in a mortar and pestle.
  2. Then place all ingredients together in a heavy bottom saucepan and bring to a simmer. Simmer for 30mins then strain.
  3. Whilst waiting for the master stock prepare the ribs by cutting down every third bone to separate into small pieces.
  4. Lay the ribs into the bottom of a pan. Try not to have them layered on top of each other. Pour the warm stock over the ribs and bring to a simmer again.
  5. Cook the ribs in the stock for 1 ½ to 2 hours until tender but still holding themselves together on the bone.
  6. Remove from the heat and allow to cool to room temperature within the stock.

Ingredients – Char Siu Sauce

  • 400ml Hoisin Sauce
  • 100ml Light Soy
  • 200ml Shaoxing
  • 4 cloves garlic (peeled, crushed)
  • 20g Ginger (washed, sliced)

Method –   Char Siu Sauce

  1. Begin to prepare the char Siu glaze. Place all ingredients in a pan and cook over a medium heat stirring occasionally until it has reduced to the desired consistency. Be careful not to burn.
  2. Once ready strain through a fine sieve and place aside.
  3. Pre-heat oven to 220c place ribs in a tray and rub with a little grapeseed oil and salt flakes.
  4. Roast in the oven for 12 mins until starting to caramelize, then brush on glaze and place back in the oven for another 5mins until glaze has become sticky and caramelized.
  5. Remove from the oven and brush once again with glaze before serving.

Shaoxing is Chinese cooking wine that can be bought in any Asian grocers. Rock sugar can also be purchased in Asian grocers.

Danica Jones

Writer for the AU Review, a lover of books, poetry, good food, travel and adventure. Follow her personal instagram @danicaarajones or her poetry instagram @danicajoneswrites

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