Serves 6

2 kg of pork ribs

Marinade

• 45 ml (3 tbsp) maizena
• 30 ml (2 tbsp) light brown sugar
• 15 ml (1 tbsp) finely grated ginger
• 10 ml (2 tsp) Chinese five-spices
• 60 ml (¼ c) soy sauce
• 60 ml (¼ c) apricot jam
• 45 ml (3 tbsp) dry sherry
• 6 spring onions, thinly sliced diagonally.

Preheat the oven to 220 ° C.

1 Mix all the ingredients for the marinade and rub the ribs with it.

2 Marinate the ribs for 20-30 minutes.

3 Arrange the ribs in a single layer in a deep roasting pan.

4 Bake for 30-35 minutes or until glossy brown.

5 Sprinkle the chives over the ribs and serve with coleslaw, rice salad and carrot ribbons.

Crunchy coleslaw

Serves 8

Dressing

• 125 ml (½ c) olive or avocado oil
• 15 ml (1 tbsp) soy sauce
• 60 ml (¼ c) white wine vinegar or rice wine vinegar
• 125 ml (½ c) caster sugar
• 1 small green cabbage, finely sliced
• 1 small red cabbage, finely sliced
• 6 spring onions, diagonally sliced
• Handful mangetout, finely chopped
• 60 ml (¼ c) sesame seeds, lightly toasted
• 100 g (1 packet) flaked almonds, lightly toasted
• 2 packets 2 minute noodles

1 Dressing: Mix all the ingredients well until the sugar dissolves.

2 Mix the green and red cabbage, spring onions, mangetout, sesame seeds and almonds. Break the noodles over it and mix through.

3 Add the dressing just before lunch.

Sweet chilli rice

Serves 6

Rice

• 15 ml (1 tbsp) of olive or avocado oil
• ½ onion, finely chopped
• 2 cloves garlic, crushed
• 5 ml (1 t) salt
• 250 ml (1 c) basmati rice
• 500 ml (2 c) water
• small handful of spring onions, diagonally sliced
• 15 ml (1 tbsp) soy sauce
• 15 ml (1 tbsp) sesame oil
• juice of ½ lemon
• handful chopped coriander
• 15 ml (1 tbsp) sweet chilli sauce

1 Heat the oil in a saucepan over medium heat and fry the onion for 5 minutes until soft.

2 Add the garlic and salt and cook for another 2 minutes until the onion begins to brown.

3 Mix the rice and pour the water. Bring to a boil. Mix with a fork, cover and reduce the temperature to the lowest setting. Let steam for 20 minutes or until there are tunnels visible on top of the rice and the rice is cooked dry.

4 Mix with the spring onions, soy sauce, sesame oil, lemon juice, coriander and sweet chilli sauce. Serve hot

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