Recipes

Cooking time 1 ¼ hrs
Serves: 4
Degree of difficulty: easy

· 600 grams pork short ribs, cut into 6 cm pieces

Braising liquid:
· 1 litre water
· 100ml Changs Soy sauce
· 200 ml mirin
· 1 clove garlic, peeled and sliced
· 100 grams yellow rock sugar
· 2 whole star anise

Salad:
· 1 cup mint leaves
· 1 red chilli, seeded and finely sliced
· 1 cup coriander leaves
· 1 endive, sliced crossways
· 1 piece of young ginger 2cm x 1 cm, peeled and cut into very fine strips
· 1/4 medium red onion, sliced as finely as possible
Dressing:
· 1 teaspoon Changs Soy sauce
· 2 tablespoons lime juice
· 2 tablespoons mirin
· 1 teaspoon Changs Sesame oil
· 1/2 teaspoon sugar

Place the braising liquid ingredients in a saucepan and bring to the boil. Reduce to a simmer and add the pork. Cover and simmer gently for ninety minutes.

Thoroughly mix dressing ingredients in a large bowl and toss through salad ingredients.

Serve the pork in shallow bowls with some of the braising liquid and a little of the salad on top or in separate bowls.

NB: You can serve the dish immediately or cool and refrigerate, removing the thin layer of white fat that will form, then gently reheat.

Serve with boiled rice.