*2 tablespoons vegetable oil
*1 onion, thinly sliced
*2 garlic cloves, thinly sliced
*1/2 cinnamon stick
*1 teaspoon black onion seeds
*1 teaspoon ground ginger
*1 rack of pork belly ribs, cut into individual ribs
*150g caster sugar
*50ml white wine vinegar
*50ml dark soy sauce
*1 large tablespoon tomato ketchup
*2 medium–hot chillies, roughly chopped
*1 tablespoon chopped coriander
*Squeeze of lime juice
1. Heat the oil in a large saucepan over a medium heat.
2. Add the onion and garlic and cook until softened but only lightly coloured.
3. Add the cloves, cinnamon, onion seeds and ginger to the pan and then add the ribs.
4. Cover all the ingredients with 2 litres cold water (or enough to cover the ribs), then simmer for 30–40 minutes until the meat is tender. Drain the ribs (you can reserve the cooking liquid to make a sauce for another dish).
5. Heat a large frying pan, add the sugar, vinegar and soy sauce and boil the mixture until reduced to a thick consistency. Add the ketchup to the pan, then stir in the ribs, coating well with the glaze.
6. Add the chillies, coriander and a squeeze of lime juice, then serve. The ribs can be served with egg noodles or jasmine rice.
- Rib Ticklers & Choux-ins by Glynn Purnell, published by Kyle Books, priced £19.99. Photography by Laura Edwards