Ingredients

Serves: 4

  • 2 sheets bacon ribs, cut into 3 pieces
  • 1 onion, halved
  • 2 garlic cloves, chopped
  • 2 sprig thyme
  • 100ml dark soy sauce (50ml +50ml)
  • 2 tbsp Korean gochujang paste ( 1+1)
  • 800ml vegetable stock
  • 3 tbsp. honey
  • 1 tbsp. sesame oil
  • 2 tbsp Korean style sauce

Side

  • ¼ green cabbage, shredded
  • 1 carrot, shred
  • 1 shallot, sliced
  • 1 tbsp Korean style sauce ( or gochujang)

To serve

  • 4 tbsp Peanut Rayu, (peanut and chilli oil) - optional
  • 4 tbsp. Coriander leaves
  • 2 lime, quartered

Method

  1. Place the bacon sheet pieces on a large saucepan. Add the onion, garlic, herbs, gochujang paste, half of the soy sauce and cover with vegetable stock.
  2. Cover with a lid and bring to the boil. Simmer over medium/ low heat for 45-50 minutes until the bacon ribs are softened.
  3. In the meantime, prepare the glaze. In a bowl, combine the honey, the rest of the soy sauce, sesame oil, gochujang paste and sauce, stirring until combined. Keep aside until needed.
  4. In the meantime, prepare the coleslaw. In a bowl, combine the cabbage, carrot, shallot. Stir in 2 tbsp of Korean sauce and check the seasoning. Keep aside until needed.
  5. Once the ribs are cooked, Preheat the oven to 220˚C or grilling setting.
  6. Place the cooked ribs on a roasting tray and brush with the glaze. Place in the oven and cook for 5-8 minutes. Brush again with more glaze and place one more time in the oven to caramelise.
  7. Remove from the oven and serve immediately with the coleslaw, a sprinkle of coriander and peanut rayu and so lime if desired.