Spicy Plum Pork Spare Ribs are delicious! These have been twice cooked – firstly in the pressure cooker/slow cooker and then in the oven to make them golden. Serve them up with some rice or rice noodles and some fresh vegetables.
Ingredients
- Pork spare ribs
- 2 onions
4 star anise- 3 chili
- 4 cloves garlic
- 350ml chicken stock
- 1/2 cup plum sauce
- 1/2 cup soy sauce
- Peel of 1 orange
- Juice of 1 orange
- 3T flour
- 4cm ginger, sliced
Method
Coat pork in flour. Brown. Remove from heat. Add onions, Cook down. Add the spices, meat, onions, stock, orange peel
Pressure cooker for one cycle on curry setting. Slow cooker 6 hours on low.
Looks gross at this stage 
Ready for the oven 
Strain off solids 
Keep those liquids!
When pork is cooked, place on tray and crisp up in hot oven while rice cooks. Retain sauce to serve (strained)
Twice Cooked Pork Belly
This twice cooked pork belly is prepared over a couple of days – well worth the effort though – I think – well, put it this way, it takes a while to make but not long to eat! I am really really sorry – the finished product did not get many photos – it was gone in no time (with the cries of “is there any more?”).
Ingredients
- pork belly
- 1 onion
- 8cm ginger
- 3 heaped teaspoons of crushed garlic
- 1 stalk lemongrass – bruised
- 3 red hot chillis
- 2 teaspoons of chili or chili flakes, or crushed chili
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1/2 cup plum sauce
- 1/2 cup
ketjap manis (sweet soy sauce) - 1/2 cup malt vinegar
- 1/2 cup rice wine vinegar
- 1 cinnamon stick
4 star anise- 1/2 cup brown sugar
Day 1
Place the pork belly into the bottom of the slow cooker or pressure cooker. Combine rest of ingredients and pour over pork – you may need to add water if it doesn’t look like enough liquid. Cook on slow cooker for 6 hours, basting with sauce as you go. If cooking in pressure cooker use the pot roast setting and do 2 cycles.
Remove the pork from the sauce, place in
Into the pressure cooker 
Strain Juices, keep liquid 
Tasty, but not delicious YET
Day 2
Cut the cold cooked pork belly into cubes. Line a baking tray with paper and place the pork on the tray. Baste the meat with the remaining sauce and then place the tray into a hot oven (210 deg C) and cook until golden.
While the pork is cooking in the oven, put on some rice or rice noodles and prepare the vegetables.
Put the leftover sauce into a pan and onto the stove over medium/high heat to thicken and reduce.
Serve with steamed asian vegetables, rice and sauce.
