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 ...

Caramelised endive with Serrano ham

This is another delicious Ottolenghi recipe, you could do it as a starter or part of a summery lunch. Serves 6 6 endives, cut in half lengthways 40g unsalted butter 4 tsp caster sugar 50g breadcrumbs 70g parmesan cheese, freshly grated 2 tbsp thyme leaves 120ml whipping cream 12 thin sliced of Serrano ham olive oil for drizzling Preheat the oven to 200˚C. Start by caramelising the endive in batches depending on how many you can fit in a frying pan. Put the butter and sugar in the pan over a high heat until the butter starts to bubble, then place the endive halves into the pan cut side down until they are golden. Remove and place into a lined baking tray, caramelised side up. Sprinkle with a little salt and pepper. Mix the breadcrumbs with the cream, parmesan, thyme some salt and ground pepper. Spoon the mix on top of the endives and top with a slice of the ham. Roast in the oven until golden and the endives feel soft when poked with a knife. Serve hot or warm drizzled with a little oli...

Aubergine and goats cheese dip with pitta crisps

Don't be put off by the slightly grey, something you might find in a babies nappy, colour of this dip, it is really good I promise! Served along side some healthy pitta crisps and you have yourself a good little chip and dip for the party season. makes 2 dipping size bowls 100ml olive oil 1 onion, finely diced 2 garlic cloves, roughly chopped small 1 tbsp thyme leaves large pinch of chopped rosemary leaves 2 medium aubergines, finely diced 125g soft goats cheese, mild or cream cheese if you prefer salt and pepper pack of pitta breads olive oil handful fresh rosemary leaves, roughly chopped salt and pepper Heat the olive oil in a large sauté pan, add the onion, garlic, thyme and rosemary and sauté gently until soft. Add the aubergine, and cook for about 15 minutes until it is cooked through, stir regulary to stop it from catching and season. Allow to cool slightly before pureeing in a food processor with the goats cheese, check the seasoning and add more goats cheese to taste if nee...