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Soy-glazed pork ribs with cashews & sansho pepper
main courses | serves 8–10
1. Preheat the oven to 80C/gas ¼ or its lowest temperature. Put the pork ribs in a large ovenproof dish, add all the other ingredients and 4 litres of water, cover with a lid and place on the hob. Bring to the boil, then turn the heat down and leave to gently simmer for 3 hours. The pork is ready when the meat is soft and comes away easily when lightly pulled from the ribs with a fork. Leave the meat on the ribs and remove the ribs from the liquid. Allow to cool. Discard the liquid.
2. For the seasoning, fry the cashews in a dry pan until golden, then crush with a pestle and mortar, along with the sansho pepper and salt. Set aside until needed.
3. For the soy glaze, heat the sake in a saucepan for a few minutes to burn off the alcohol (you should be able to smell it). Add the mirin, bring to the boil, then add the soy sauce and ginger and simmer for 5 minutes over a low heat. Strain through a mesh strainer into a bowl.
4. Mix the katakuriko with 100ml water until dissolved, then whisk into the soy mixture. Return the mixture to the pan, bring to the boil, then simmer, whisking, for 3–5 minutes until thickened to the consistency of a glaze. Set aside.
5. Heat the griddle pan or barbecue to a medium heat. Cook the ribs on both sides until golden, turning often and brushing with the soy glaze until sticky. Remove from the grill and cut between each rib, then brush one last time with the glaze. Arrange on a platter, liberally sprinkle with the cashew seasoning and serve with lime wedges and pickled ginger.
Note Katakuriko is a tasteless, odourless thickening powder made from dogtooth violet starch. As it’s very expensive, the name can often refer to potato starch, which you can use here.
Recipe Roka restaurant
Photo Dan Jones
from Issue 30
ingredients• 3 whole baby back pork ribs (about 10 ribs each)
• 100ml mirin
• 100ml soy sauce
• 1 orange, sliced
• 50g ginger, sliced
• 1 garlic bulb, halved widthways
• 4 star anise
• 1 tbsp chilli flakes
• Lime wedges and pickled ginger, to serve
• 200ml sake
• 200ml mirin
• 140ml soy sauce
• 50g ginger root, sliced
• 1 tbsp katakuriko (see note)
Cashew & sansho pepper seasoning
• 50g cashew nuts, toasted until golden
• ½ tsp sansho pepper
• 1 tsp sea salt flakes