Skip to main content

Peking style pork ribs with mango salsa and asian slaw

Happy New Year! I spent mine in the Swiss Alps with the most ridiculous amount of snow that we have seen in a long time, I definitely picked a bad year not to be doing another ski season.
Anyway back in London, New Year, looking for a new job and not taking on any resolutions because they never work, just making sure I have as much fun as I did in 2011.

I had some girls around last night and thought I would make the pork ribs I have had stored in the freezer. Everyone seems to be on a health kick at the moment so I decided to do them more Asian style with really good fresh clean salads to cut though the salty meatiness.


1 rack of pork belly ribs about 1kg (feeds 3 girls about 3 ribs each)
4 garlic cloves crushed flat with a knife
125ml soy sauce
100ml hoisin sauce
1 tbsp honey
1 tbsp sesame oil
1 tsp chinese five spice

Combine all the ingredients in a bowl and rub all over the ribs and leave for 10 mins or as long as you can, the longer the better. Any marinade that falls off keep aside in a small bowl to keep glazing throughout cooking.

Preheat the oven to 160˚
Place the ribs on a baking tray and when the oven is at temperature put them in. They should take about an hour and a half, every 15-20 mins brush with the extra marinade and turnover half way through.


Mango Salsa
1 ripe mango chopped into 1cm cubes
1 tbsp finely chopped red onion
about 10 cherry tomatoes cut into quarters
juice of half a lime
tbsp chopped fresh coriander
tsp finely chopped red chili
salt and pepper

Asian Slaw
Slaw is a load of raw veg grated or very finely sliced, I used the grating disc on my magimix
½  white and red cabbage
1 red pepper (won't grate or go in magimix so best to very finely slice)
3 carrots peeled and grated
½ red onion very finely sliced or grated
½ large red chili finely sliced
3cm piece of ginger grated or finely sliced into long strips
handful of fresh mint finely sliced

Dressing
3 tbsp lime juice
1 tbsp olive oil
2 tsp sesame oil
2 tbsp soy sauce
1 tsp soft brown sugar or caster

Mix all the dressing ingredients together and toss through the slaw just before serving.

Finger licking good!

Popular posts from this blog

River cafe polenta, almond and lemon cake

This week has been a bit up and down with the weather, lots of rain and then an absolute scorcher yesterday in the 30˚s. Yesterday was an especially good day because not only did I get a little bit less pasty but I also stood up on my surfboard about 10 times!! I did almost die about twice getting absolutely smashed by waves and ended up with my hair looking a bit like a loo brush but very happy!! Since the weather has been crappy I made a huge cake, and I think this could be my newest most favourite cake I have ever made. I have been trawling through my River cafe books and there is so much amazing stuff so since I have all kinds of great ingredients on my door step I am going to go nuts and try loads this month. Serves 12 450g unsalted butter, softened 450g caster sugar 450g ground almonds 2 teaspoons good vanilla essence 6 free range eggs zest of 4 lemons juice of 1 lemon 225g polenta flour or fine semolina 1 1/2  teaspoons baking powder 1/4 teaspoon of salt Preheat the oven to ...

Roast chicken and three rice salad

Another Ottolenghi salad which is really damn good, I just made this for 30 people which I'm not going to lie was a massive faff but if your making it for a normal amount of people it shouldn't be too bad. It's stuffed with all kinds of ingredients and has a warm asian flavour, perfect to take as a picnic salad. serves 8 1 small whole chicken 200g basmati rice 50g wild rice 50g brown rice 1 large onion, thinly sliced 6 spring onions, thinly sliced 4 mild red chillies, cut into thin strips small bunch coriander, chopped small bunch mint leaves, chopped large handful of rocket leaves, shredded salt pepper Dressing 65ml lemon juice 30ml sesame oil 30ml thai fish sauce 35ml olive oil Preheat the oven to 220˚C. Rub chicken with olive oil and season. Place in a roasting tin and put in the oven for 10 mins then lower the temperature to 190˚C and continue to roast for 50-60 mins until the chicken is cooked and juices run clear. Remove to cool and keep all the cooking juices for lat...

Fig, rocket and basil salad with goats cheese and prosciutto

This is the most simple salad to make and the combination of the basil, goats cheese, fig and prosciutto is amazing. Another nice thing to do is turn it into a canape by quartering the figs, putting a small dollop of goats cheese on, season, add a basil leaf and wrap in prosciutto. serves 5/6 as a Starter 1 bag Rocket 2 tubs of soft goats cheese/goats curd 1 Bunch of Basil 1 pack of Prosciutto/Parma ham 10 Figs For the dressing I just make a basic vinaigrette with a little bit of mustard, balsamic vinegar, olive oil and a squeeze of lemon. And for the final touch you can either buy a bottle of balsamic reduction or make it yourself by boiling it in a pan until it becomes thicker, but still runny enough to squeeze through a bottle. Then do a swirl over and around the salad.