Recipes

The ribs can be left to stand in the Hoi Sin mixture, in the refrigerator for several hours or overnight. Simmering them beforehand reduces the fat and keeps them tender.

Cooking time: 40 minutes
Serves: 6
Degree of difficulty: easy

• 1kg meaty pork spare ribs
• 2 cups water
• few slices ginger
• 2 tablespoons Changs Hoi Sin Sauce
• 2 tablespoons Changs Light Soy Sauce
• 1 tablespoon Changs Dark Soy Sauce
• 3 cloves garlic, finely chopped
• 2 tablespoons chopped ginger
• 2 tablespoons brown sugar
• ½ cup water
• 3 shallots diagonally shredded

Cut ribs into 6 cm pieces and place in a large saucepan, cover with the water and sliced ginger. Bring to simmering point and simmer for 15 minutes.
Drain and rinse under cold water. Put ribs in a large bowl.

Combine the Changs sauces with garlic, ginger and sugar. Pour mixture over ribs.

Place the ribs in a baking dish, pour over the water and bake in a preheated moderate oven (180C) for 40 minutes.
Serve hot sprinkled with the shredded shallots and with some steamed rice.

Shallots or Spring Onion

The entire spring onion can be used for cooking. Use the white round part to add flavour. Fine- shred the green parts and adds to stir-fries or top the completed dish with the shreds as a garnish.