A Perfect Pantry

INGREDIENTS

• 1 tbsp sesame oil
• 600g pork ribs, cut into 3 ribs each
• 200ml light soya sauce
• 100ml Shao Xing Hua Diao Wine
• 3 tbsp honey
• 1 cup vegetable stock
• 4 cloves garlic, thinly sliced
• 2cm piece ginger, thinly sliced
• 1 birdseye chilli
• 2 tbsp toasted sesame seeds, to serve

DIRECTIONS

1. Place the removable slow cooking bowl onto the stove top and heat over a medium heat. Add the oil and 4 rib cuts at a time, cooking for 3 minutes on the meatie side. Remove from the pan and repeat until all ribs are cooked.(For slow cookers without a sauté function or stovetop safe slow cooking bowl option, use a frypan, and then add to the slow cooker bowl).
2. In a jug, add the soya sauce, wine, honey, stock, garlic and ginger and whisk until combined.
3. Place all of the ribs back into the removable slow cooking bowl and pour the marinade over the top. Add the chilli and place onto the ‘HIGH’ setting and allow to cook for 6 hours, stirring every few hours.
4. Add the baby bok choy leaves and place the lid back on top for 10 minutes to steam. Remove 1 cup of liquid and add 1 tbsp of cornflour blended with 1 tbsp of water. Add the thickened marinade back to the pan and serve with steamed rice.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• World of Flavours 4.5L Slow Cooker
• Banquet Stainless Slow Cooker
• Super Sear Slow Cooker