2kg pork spare ribs, cut into 5cm pieces
4 spring onions, sliced, to serve
1 tbs toasted sesame seeds & fresh coriander, to serve
steamed rice, to serve
1 tsp finely grated ginger
2 cloves garlic, finely grated
3 tbs gochujang
2 tbs tomato paste
¼ cup honey
¼ cup light soy sauce
2 tbs rice wine vinegar
1 tbs sesame oil
½ tsp salt
Whisk together all ingredients for the marinade in a large bowl. Add the pork and toss to coat. Cover and refrigerate for 4 hours or overnight.
Transfer pork in a single layer to the perforated tray in your Nexus steam oven, allowing excess marinade to drip off (reserve marinade). Steam for 30 minutes at 100°C until cooked through and tender.
Meanwhile, place reserved marinade in a saucepan over medium heat. Bring to a simmer and for 5 minutes, stirring occasionally, until thick and reduced.
Remove pork from steamer and turn on browning function to 200°C. Brush pork with extra chilli sauce and place tray on the top shelf in steamer to brown for 2-3 minutes until caramelised. Turn pork over, brush with sauce again and return to oven for a further 3 minutes until pork is caramelised.
Serve pork with extra chilli sauce and sprinkle with sliced spring onions, coriander and toasted sesame seeds. Serve with steamed rice.Recipe, Food Styling and Photography by Karen McFarlane