- 1 chilli
- 4 garlic cloves
- A thumb of ginger
- 1 lime
- 2 tbsp tamari
- 1 tbsp honey
- 1/2 tsp Chinese 5 spice
- 400g pork riblets
- 2 tsp toasted sesame seeds
- A handful of coriander, leaves only
You can also cook these riblets on the barbecue. Turn them a few times while cooking. They should take around 20 mins to cook through.
1. Halve the chilli. Flick out the seeds and white bits (or leave them in for more heat). Finely chop the chilli and pop in a large bowl. Peel and crush the garlic. Peel and grate the ginger. Add to the bowl. Grate in the zest from the lime, then squeeze in the juice. Add the tamari, honey and Chinese 5 spice. Stir to mix well.
2. Add the pork riblets to the bowl and turn the to coat in the marinade. Cover the bowl and marinate for 1 hr at room temperature or overnight in the fridge. Make sure you take the riblets out of the fridge 1 hr before you want to cook them.
3. Preheat your grill to high. Line your grill pan with foil, or line a baking tray with foil and place a wire rack on it. Take the riblets out of the marinade (but keep it) and place them on the rack, fleshy side up. Grill for 5 mins, brush them with more marinade, and grill for another 5 mins.
4. Turn the riblets over. Brush them with any remianing marinade. Grill for 5-8 mins. The riblets should be lightly charred and cooked through.
5. Arrange the riblets on a small serving plate or bowl. Scatter over the sesame seeds and garnish them with a few coriander leaves before serving.