4 garlic cloves
a large knob of ginger
30 spare ribs
8 tablespoons tomato ketchup
8 tbsp hoisin sauce
4 tbsp granulated sugar
4 tbsp dark soy sauce
4 tbsp rice vinegar
2 tbsp vegetable oil
500ml-1 litre cola or cider
½ spring onion, finely chopped to garnish.
1. Preheat oven to 150°c
2. Finely chop the ginger and garlic and put in a deep roasting tray or big pot suitable for the oven along with the ribs and all other ingredients.
3. Mix everything together thoroughly, ensuring the ribs are well covered.
4. Transfer the ribs to the oven and cook uncovered for at least 2-3 hours, basting and turning the ribs every so often so they don’t burn (if they do start to catch turn your oven down slightly).
5. Towards the end of the cooking time the ribs will start to break up and fall apart slightly – this is a good sign, but you want to keep them as whole as possibly so be careful when turning.
4-5 pork shoulder steaks
2 rolls of ready roll puff pastry
mixed sesame seeds (black and white)
handful of plain flour for dusting
For the Marinade
6 garlic cloves
2 thumb-size pieces of ginger
8 tablespoons tomato ketchup
8 tablespoons hoisin sauce
4 tablespoons sugar
4 tablespoons dark soy sauce
4 tablespoons rice vinegar
500ml–1 Litre cola or cider
½ spring onion finely chopped, to garnish
1. Preheat the oven to 150°C/300°F/Gas 2.
2. Finely chop the garlic and ginger and put in a deep roasting tray suitable for the oven along with the pork shoulder steaks and all the other ingredients. Mix everything together thoroughly, ensuring the meat is well covered.
For the filling
1. Place the tray of marinated meat into the oven and cook uncovered for at least 2–3 hours, basting and turning the meat every so often so they don't burn (if they do start to 'catch' too often, turn your oven down slightly). Keep the excess sauce aside to mix in later on.
2. Once the meat is cooked and nicely charred, take out of the oven and allow to cool. Finely chop the meat and place back into the sauce along with 1 tablespoon of corn flour. Mix well, cover and place in the fridge to chill and solidify.
For the Puff Pastry
3. Dust the surface with some plain flour. Roll out the puff pastry until 2-3mm thick and then cut with a round cookie cutter between 7cm-9cm diameter.
4. Lightly egg wash the outer edges of each circle and then place 1 heaped teaspoon of the chilled BBQ pork filling into the centre of the circle.
5. To fold the puffs, pull the sides of the circle up over the pork and bring towards the centre of the filling before closing up into a ‘pirate’s hat’ shape (See pictures below). Squeeze the edges tightly together until all fully sealed.
6. Turn the pastry over and place onto a non-stick baking tray. Once all the puffs have been filled and shaped, egg wash over every pastry and then sprinkle mixed sesame seeds over the top.
7. You may now bake these immediately, or for best results, place in the fridge at this point for 30 minutes before baking.
To cook the puffs
8. Place the puffs into a preheated oven at 200°C for 18-20 minutes and bake until golden brown.