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Ingredients

For the sauce

To serve

  • 2 carrots, cut into ribbons using a vegetable peeler
  • pickled mooli (optional)
  • 30g roasted unsalted peanuts, finely chopped
  • 10g sesame seeds
  • a few dill sprigs

Method

  • STEP 1

    Grill the ribs on high for 10 mins, then put them in a saucepan with 1½ litres water, the bean or miso paste, ginger, star anise, cardamom, rice vinegar, sugar and 1 tsp sea salt. Bring to a simmer, cover and cook over a very low heat for 20 mins.

  • STEP 2

    Meanwhile, make the sauce. Put 150ml water in a saucepan and bring to a rolling boil. Add the sugar, lower the heat and stir until completely dissolved. Allow the sugar syrup to cool, then blend with the fish sauce, chillies and black pepper.

  • STEP 3

    Remove the ribs from the pan and spread evenly with the honey. Grill the ribs on high for 12 mins, turning halfway through. Mix the pork ribs with the sauce.

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