The Never Ending Pork Belly

If you have been following my blog the last few days you will be aware that I have made Toulouse Sausages and also Chorizo.  These tasty delicacies came from the same untrimmed pork belly.

It came with skin and a rack of ribs.  After trimming the ribs off so I could make sausages, I stated to my lovely wife that the dog would be getting a Christmas present.

She tut-tutted, wagged her finger and put my nose infront of this recipe:

Vietnamese Sesame Pork Spare Ribs

1 1/2 lbs (~600g) pork spareribs , the little ones

2 scallions , finely sliced (spring onion)

2 tablespoons sesame seeds 

1/2 teaspoon salt

3 tablespoons fish sauce

2 tablespoons honey

1 teaspoon flour

1 teaspoon sugar

Marinate the ribs

Grill on the Hibachi

Chargrill some zucchini and serve with roast jacket potatoes

Enjoy!