Chinese Ribs with Truffle Dust and Five Spice


Serves 2

      • 8 pork ribs
      • 2 tbsp of Truffle Dust
      • 2 tbsp of Soy Sauce
      • 1 tbsp of sesame oil
      • 1 tbsp of mirin
      • 1 tbsp of Chinese 5 spice
      • 2 tsp of black sesame seeds
      • 1 tsp of red pepper flakes
      • 100ml of water
      • 50g hoisin sauce
      • Garnish with Coriander and Sliced spring onions


    1. Rub your ribs with truffle dust, 5 spice, sesame oil and seeds, soy sauce and mirin. Leave to marinade for 4-6 hours or overnight for best results.
    2. Preheat your oven to 160˚C. Place your ribs in a roasting tray and add your water to keep them moist while they cook. Then cover the pan with tin foil and roast for 1 hour.
    3. Then remove the tin foil and increase the heat to 180˚C. Brush with hoisin sauce and cook for a final 10-15 mins. Serve the sticky truffle dusted ribs with chopped spring onion and coriander. This dish works well with shitake mushroom, Chinese cabbage and ginger stir fried vegetables on the side.