Apple cider vinegar is great with Asian food as it cuts sweetness and adds sharpness.
Ingredients
- 75g (1/4 cup) white miso paste
- 60ml (1/4 cup) light soy sauce
- 2 tablespoons caster sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons fresh ginger, finely grated
- 1 teaspoon sesame oil
- 1.5kg pork ribs, each rack cut in half
Slaw
- 85g (1/3 cup) Kewpie or whole egg mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon hot English mustard
- 1 teaspoon sesame oil
- 1/2 small wombok, finely shredded
- 2 carrots, peeled, coarsely grated
- 2 green shallots, trimmed, sliced
Method
- Step 1Combine the miso, soy, sugar, vinegar, ginger and oil in a bowl.
- Step 2Place a trivet or upturned heatproof saucer in the base of a large saucepan or stockpot. Pour enough water into the pan to just reach top of trivet. Place ribs on a heatproof plate. Brush with one-third of the miso mixture. Place plate on trivet. Cover and bring to a simmer over medium heat. Steam for 40 minutes or until ribs are tender.
- Step 3Meanwhile, for the coleslaw, combine the mayo, vinegar, mustard and oil in a large bowl. Set aside for 20 minutes to allow the flavours to develop. Add the wombok, carrot and shallot. Toss to combine.
- Step 4Preheat barbecue grill or chargrill to high. Brush remaining glaze over ribs. Grill for 3-4 minutes each side until golden. Serve with slaw.
- Low carb
- Lower gi
- Gluten free
- Wheat free
Nutrition
2362 kj
Energy
36g
Fat Total
9g
Saturated Fat
4g
Fibre
42g
Protein
16g
Carbs (total)
All nutrition values are per serve
- Image credit: Al Richardson
- Publication: Taste Magazine
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