Umami Miso Ribs
Ingredients
- Pork spare rib – 500g / 1.1 lb, 2 inches in length
- Vegetable oil – 500ml / 2.11 cups, for deep-frying
For the marinade
- Garlic – 2 tbsp minced
- Miso paste – 2 tbsp
- Ginger – 1 tbsp, grated
- Low sodium light soy sauce – 2 tbsp
- Honey – 2 tbsp
- Dark soy sauce – 1 tsp
For the coating
- Cornflour – 100ml / 0.42 cup
- Salt – ½ tsp
- Black pepper – ½ tsp cracked
For the garnish
- Japanese chilli pepper seasoning – ½ tsp
- Red chilli – sliced
- Spring onion –
STEPS
- Make the marinade by mixing together the garlic, ginger, miso paste, soy sauces and honey together. Add the pork ribs and allow to marinade for at least one hour, or overnight if you have time.
- For the coating, combine the corn flour with salt and pepper. Add this to the marinated ribs and mix lightly.
- Heat the oil in a wok over a moderate heat, and when hot, fry the ribs in two batches until the coating is crisp and the meat tender, this should take around 4-5 minutes per batch. Remove from the pan, drain on absorbent paper and serve sprinkled with the Japanese chilli pepper and garnish with red chillies and spring onions.
