|Pork ribs belly||8|
|Ginger root||2 Inch|
|Sesame oil||1 Teaspoon|
|Hoisin sauce||4 Tablespoon|
|Oyster sauce||1 Tablespoon|
|Clear honey||1 Tablespoon|
|Dry sherry||2 Tablespoon|
|Flat leaf parsley||1 Tablespoon (To Garnish)|
|Radish roses||1 (To Garnish)|
Preheat the oven to Gas 5, 375°F, 190°C, 10 mins before cooking.
Trim the pork ribs, discarding any fat or cartilage, and place in a shallow dish.
Peel root ginger and grate finely, then place in a pan with sesame oil, Hoisin and oyster sauces, honey and sherry.
Stir well, then pour over the ribs.
Cover and leave to marinate in the fridge for at least 4 hrs, turning occasionally.
Drain ribs, reserving marinade.
Place in a roasting tin and cook for about 45 mins, basting with marinade and turning at least twice.
Serve garnished with parsley and radishes.