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Ingredients

1kg Coles Australian Pork Spare Ribs, cut into 3cm pieces
1 brown onion, thinly sliced
2 garlic cloves, crushed
5cm-piece ginger, peeled, cut into matchsticks
1/2 teaspoon dried chilli flakes
1/4 cup (60ml) soy sauce
3/4 cup (120g) coconut sugar or palm sugar
1 cup (250ml) salt-reduced chicken stock
2 cinnamon sticks or cinnamon quills
2 strips orange peel
2 star anise
1 tablespoon fish sauce
1 continental cucumber, thinly sliced into ribbons

Method

Step 1 Heat a wok over high heat. Cook pork, in 4 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a bowl.
Step 2 Add the onion, garlic, ginger and chilli to the wok and stir-fry for 5 mins or until onion softens. Return the pork to the wok with the soy sauce, sugar, stock, cinnamon, orange peel and star anise. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 1½ hours or until pork is very tender. Increase heat to high and bring to the boil. Cook, stirring, for 5-10 mins or until sauce thickens. Stir in fish sauce. Set aside to cool slightly.
Step 3 Thread pork onto small skewers with cucumber ribbons.

Coconut sugar pork skewers

How to make Coconut sugar pork skewers

Ingredients

Method