The mellow and sweet flavours of the Chinese ingredients work well with the rich flavours of the pork, and through long slow cooking they all blend together for a rich sauce. Once you’ve tried this, you won’t rush for the Chinese take-away menu again!
- 4 tbsp finely grated fresh root ginger
- 3 garlic cloves, crushed
- 1 tbsp chilli flakes (optional)
- 200 ml hoisin sauce
- 4 tbsp clear honey
- 50 ml rice wine or mirin
- 1.5 kg pork spare ribs
- 1 tbsp sesame oil
- 300g cooked long grain rice, to serve
- 3 eggs, beaten, to serve
- 2 spring onions, chopped, to serve
Combine the ginger, garlic, chilli flakes (if using) hoisin sauce, honey and rice wine in a large bowl. Add the pork and mix until the sauce coats the spare ribs evenly. Add everything to the slow cooker and cook for 4 hours on the high setting or 8 hours on low.
About 5 minutes before the end of the cooking time, heat the sesame oil over a high heat in a wok or large frying pan and add the cooked rice. Stir and toss for 2 minutes, until the rice is heated through, then add the beaten egg and spring onions and stir until combined.
Serve the spare ribs with the sauce poured over and accompanied by the egg-fried rice.
Not got a slow cooker? See our slow cooking tips and tricks to convert the times for a normal oven