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Serving size: Serves 4
Cooking time: Less than 30 minutes
Favourite flavours: Saucy

Recipe - Pigging out

INGREDIENTS

3 cloves garlic, crushed
2cm piece fresh ginger (10g), grated
1 1/2 teaspoons chinese five-spice powder
1/4 cup (60ml) orange marmalade
1/4 cup honey (90g)
2 tablespoons soy sauce
1.5kg pork belly ribs

METHOD

1. Combine garlic, ginger, five-spice, marmalade, honey and soy in large bowl, add ribs; toss to coat in marinade. Cover; refrigerate 3 hours or overnight.

2. Drain ribs; reserve marinade. Cook ribs on heated oiled grill plate, uncovered, brushing occasionally with reserved marinade, until cooked through.

3. Serve ribs with crunchy noodles and cabbage salad, but only if you really want to.

Peter Lehmann Barossa Valley GSM
A blend of grenache, shiraz and mouvedre with plenty of silky, spicy fruit to handle the spice in this dish.

These recipes are from RALPH, The Tongmaster, ACP Books, $24.95, available at selected newsagents, bookstores and at www.acpbooks.com.au.

Photo: Steve Brown