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Ginger plum pork riblets, charred Chinese broccoli, steamed rice, homemade chicken broth with ginger and spring onion

 

Pork riblets

 

1 pork rack ( ask your butcher to cut the pork rack lengthways then all you have to do is cut between the bones to get riblets. If you can't get your butcher to do this just buy a pork rack and cut between the bones. Also there's a lot of sauce in the dish so you could double the pork if you wish )

 

Garnishes for the pork

 

Freshly chopped spring onion

Toasted sesame seeds

Steamed jasmine rice to serve

 

Sauce

 

1-2 tablespoons grated ginger

2 tablespoons lemon juice

2 tablespoons soy sauce

1 cup plum jam

3 cups water

1 tablespoon onion Salt or garlic salt

1/2 teaspoon ground white pepper optional

 

Mix all the sauce ingredients together in a bowl

 

Heat up a large saucepan on your stove to a high heat. Add a little oil then brown the pork riblets. Once the pork has some nice color add all of the sauce ingredients bring to a boil then turn down to the lowest heat to cook away for 1 1/2 to 2 hours or until the sauce has reduced and thickened. serve in a bowl then pour over any remaining liquid, top with spring onion and sesame seeds.

Serve with steamed rice on the side.

 

Stock

 

10 chicken wings

1 knob ginger sliced

3 fresh whole spring onion plus extra for serving

Salt and pepper to taste

1-2 teaspoons of Chicken massal stock powder if needed

 

Place the chicken wings on a baking dish spray with a small amount of oil season with salt and bake on 200degrees Celsius for 45 minutes or until you have some nice colour happening. Now place the roasted chicken wings into a stock pot add the ginger and spring onion. Cover with water Place on your stove top with a lid. Cook on a low heat for 3 hours, be careful not to boil if you want the stock to be less cloudy. After the 3 hours strain stock and discard solids then return the stock to the pot to keep warm. Taste and season with salt and pepper and add a teaspoon or two of the chicken massal stock powder if needed. Keep warm and serve with

fresh chopped spring onion.

 

Charred Chinese broccoli

 

1 -2 Chinese broccoli sliced diagonally

 

This is very simple add a little oil to a hot pan then add the broccoli and cook on a high heat for 10 minutes or until the broccoli is cooked through but still has texture. Season with salt. This can be served hot or cold

Serve in separate bowls, garnish the pork with freshly chopped spring onion and toasted sesame seeds