27th Jan 2026 Turns out we had a rogue gunman in my neighbourhood today and all the schools had to lock down. Anyway here's what I had for dinner ## Char Siu-ish ribs ![[Charsiuporkcomplete 1.jpg]] ## Ingredients Makes 2 portions - Pork ribs, 750g - Rice wine for cooking, 1 teaspoon - Garlic, 4 cloves - Honey, 2 heaped teaspoons - Gochujang paste, mild, 2 heaped teaspoons - Sichuan peppercorns, 2 heaped teaspoons - Oyster sauce, 1 teaspoon - Soy sauce, 1 teaspoon - Large pinch of salt - Small pinch of white pepper - Ground ginger, 1 heaped teaspoon ![[Charsiuporkingredients.jpg]] ## Method 1. Toast Sichuan peppercorns in a skillet or pan, on a medium heat, until fragrant and starting to sweat small spatters of oil, around 4-5 minutes. 2. Preheat oven to gas mark 6 (200 Celsius, 400 Farenheit) 3. Crush the Sichuan peppercorns into a powder. 4. Combine all ingredients except the pork ribs and stir until you get a thick sauce or a thin paste. ![[charsiuporksauce.jpg]] 5. Liberally baste your pork ribs with around half your sauce, and either put them onto a foil-lined baking tray (if you don't mind edges being charred), or on a wire rack suspended above a water-filled baking tray (if you want a more classic char siu). ![[Charsiuporkraw.jpg]] 6. Roast for 20 minutes, remove and baste with the rest of the mixture. 7. Return the ribs to the oven and roast for another 10-20 minutes, until done.