Made by Helen
Made by Helen

2 pork spare ribs
Kick-Ass Chilli Sauce
3 bird’s-eyes chillies
2 long red chillies
2 garlic cloves
1 eschalot
125 ml olive oil
125 ml white vinegar
4 Tbsp white sugar
½ lemon, juiced
5 Tsp chili powder
1 bunch of cherries tomatoes
2 Tbsp oil for brushing
Salt and pepper to taste
3 Tbs olive oil
2 Tsp minced garlic
2 Tsp minced peeled fresh ginger
1/4 Tsp salt
1/4 cabbage, quartered lengthwise, cored, and sliced diagonally into 1/4-inch-wide strips
half handful goji
1/4 Tsp sugar
1 Tsp soy sauce

To make chilli sauce, process chillies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chilli mixture and cook for 4 minutes or until softened. Stir in vinegar, then stir in sugar and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chilli powder and remaining oil and cook for 1 minute. When it a bit cool, marinade the pork spare ribs about 4-6 hours. Brush the marinade occasionally while marinating.

Pre-heat the oven to 180C. Take out from fridge to thaw at room temperature for 20 minutes, then put pork spare rib in baking tray to roast. Roast the ribs for 1- 1 1/2 hours, or until tender. Depend on the thickness of meat; might need to roast 2 hours. In another baking tray place cherries, brush with oil, season with salt and pepper; place in the oven to baked about 12- 15 minutes just starting to wrinkle take out set aside and keep warm.

Heat oil in a wok over high heat until just beginning to smoke then stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add cabbage and cook, tossing, until just beginning to wilt, about 2 minutes, then stir in goji and sugar. Reduce heat to moderate and cook covered, 3 minutes, then stir in soy sauce. Put pork spare ribs, cherries and cabbage on serving plate and serve as soon cabbage have cooked.

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