CHINESE PORK RECIPES WITH HOISIN SAUCE RECIPES

1. Preheat the oven to 160°C/325°F/gas 3.
2. Get yourself three layers of tin foil, 1-metre long. Place the ribs in the centre, drizzle them with oil and rub all over with the five-spice and a good pinch of sea salt and black pepper.
3. Seal into a tight parcel and pop onto a tray in the middle of the oven for 3 hours, or until just tender and cooked through.
4. Meanwhile, for the glaze, peel and slice the onions and put them into a frying pan on a medium heat with a lug of oil and the star anise. Cook for 15 minutes, or until soft and starting to caramelise, stirring occasionally.
5. Stir in the five-spice for 2 minutes, stir in the rest of the glaze ingredients and leave to bubble away for another 2 minutes, then turn off the heat and leave to cool a little.
6. Fish out the star anise, transfer the mixture to a blender and blitz until smooth, loosening with a splash of water, if needed, then pass through a fine sieve so it’s super-super-smooth. Have a taste and season if required.
7. Trim the spring onions and deseed the chillies, then finely slice both lengthways and put them into a bowl of ice-cold water so they curl up. For a laugh you can randomly score the radishes and pop them into the water for a bit of a naff 80s feel; otherwise, leave them whole or cut them into quarters.
8. When the time’s up, transfer the ribs to the tray, discarding the foil, and turn the oven up to 200°C/400°F/gas 6.
9. Brush a good layer of glaze over the ribs and return them to the oven for 8 to 10 minutes, then I like to keep brushing on glaze and popping them back into the oven every minute after that for a few more minutes, to build up a really good layer of dark, sticky glaze.
10. Serve the ribs with a bowl of any leftover glaze for dunking, and with the radishes, chillies and spring onions on the side.
11. Jamie's Tip: This is definitely an opportunity to have a finger bowl on the side and a tea towel at the ready.

Combine all the ingredients for the pork - except the pork itself. Whisk together in a small bowl and set aside half the sauce for later. 

Add the pork to the remaining sauce and make sure all the meat is covered, cover and let the meat marinate for at least 1-3 hours - the longer the better, overnight is ideal. 

When youre ready to cook, pre-heat your grill to a medium heat, 180 degrees. Drain the pork and discard the marinade. 

Place the slices of pork onto a shallow baking tray lined with foil. Cook for 15-20 minutes, basting 3 or 4 times throughout and flip half way through - until the pork becomes beautifully caramelised on both sides.

leave to cool slightly before serving with the spring onion, sesame seeds and a drizzle of the original marinde. 

1. Preheat the oven to 160°C/325°F/gas 3.
2. Get yourself three layers of tin foil, 1-metre long. Place the ribs in the centre, drizzle them with oil and rub all over with the five-spice and a good pinch of sea salt and black pepper.
3. Seal into a tight parcel and pop onto a tray in the middle of the oven for 3 hours, or until just tender and cooked through.
4. Meanwhile, for the glaze, peel and slice the onions and put them into a frying pan on a medium heat with a lug of oil and the star anise. Cook for 15 minutes, or until soft and starting to caramelise, stirring occasionally.
5. Stir in the five-spice for 2 minutes, stir in the rest of the glaze ingredients and leave to bubble away for another 2 minutes, then turn off the heat and leave to cool a little.
6. Fish out the star anise, transfer the mixture to a blender and blitz until smooth, loosening with a splash of water, if needed, then pass through a fine sieve so it’s super-super-smooth. Have a taste and season if required.
7. Trim the spring onions and deseed the chillies, then finely slice both lengthways and put them into a bowl of ice-cold water so they curl up. For a laugh you can randomly score the radishes and pop them into the water for a bit of a naff 80s feel; otherwise, leave them whole or cut them into quarters.
8. When the time’s up, transfer the ribs to the tray, discarding the foil, and turn the oven up to 200°C/400°F/gas 6.
9. Brush a good layer of glaze over the ribs and return them to the oven for 8 to 10 minutes, then I like to keep brushing on glaze and popping them back into the oven every minute after that for a few more minutes, to build up a really good layer of dark, sticky glaze.
10. Serve the ribs with a bowl of any leftover glaze for dunking, and with the radishes, chillies and spring onions on the side.
11. Jamie's Tip: This is definitely an opportunity to have a finger bowl on the side and a tea towel at the ready.

Combine all the ingredients for the pork - except the pork itself. Whisk together in a small bowl and set aside half the sauce for later. 

Add the pork to the remaining sauce and make sure all the meat is covered, cover and let the meat marinate for at least 1-3 hours - the longer the better, overnight is ideal. 

When youre ready to cook, pre-heat your grill to a medium heat, 180 degrees. Drain the pork and discard the marinade. 

Place the slices of pork onto a shallow baking tray lined with foil. Cook for 15-20 minutes, basting 3 or 4 times throughout and flip half way through - until the pork becomes beautifully caramelised on both sides.

leave to cool slightly before serving with the spring onion, sesame seeds and a drizzle of the original marinde. 

Combine all the ingredients for the pork - except the pork itself. Whisk together in a small bowl and set aside half the sauce for later. 

Add the pork to the remaining sauce and make sure all the meat is covered, cover and let the meat marinate for at least 1-3 hours - the longer the better, overnight is ideal. 

When youre ready to cook, pre-heat your grill to a medium heat, 180 degrees. Drain the pork and discard the marinade. 

Place the slices of pork onto a shallow baking tray lined with foil. Cook for 15-20 minutes, basting 3 or 4 times throughout and flip half way through - until the pork becomes beautifully caramelised on both sides.

leave to cool slightly before serving with the spring onion, sesame seeds and a drizzle of the original marinde.