condiments andamp sauces

Double the cook means double the flavour when it comes to these twice-cooked pork ribs! Tender on the inside yet crispy on the outside, these handheld morsels are made for sharing with friends and family. Served with pineapple hot sauce on the side (make it as mild or spicy as you dare), and you’ve got the best pork ribs recipe ever.

Twice-Cooked Pork Ribs with Pineapple Hot Sauce

pork

tsp white peppercorns, crushed

4cm (1.5”) piece ginger, peeled, finely diced

garlic,

chicken stock

soy sauce

mirin

brown sugar

tbsp honey

tsp salt

potato starch (or cornflour/cornstarch)

vegetable oil,

Pineapple hot sauce

pineapple,

lime, juice only

habanero

coriander

white vinegar

white sugar, plus extra if needed

sea salt

1.Preheat oven to 160°C (320°F). Let’s start by making the marinade for the ribs. Using a mortar and pestle, crush the peppercorns, ginger and garlic to a rough paste, then transfer to a large mixing bowl. Add the chicken stock, soy sauce, mirin, honey, brown sugar and salt, then whisk to combine. Place the ribs into the braising liquid and ensure they’re evenly coated all over. You could leave them to marinade for a couple of hours, otherwise they’re good to go straight away.



2.Transfer the ribs to a shallow baking tray and spread out into an even, single layer. Pour the liquid over the top of them. Now cover the ribs with a layer of baking paper, followed by aluminium foil (the double wrap will keep as much steam and moisture in with the ribs as possible to help ensure they get nice and tender). Transfer tray to the oven and cook for 45 minutes, then remove from oven. Turn the ribs over and baste with the cooking liquid, then return to the oven and cook for a further 45 minutes or until tender. Once cooked, remove the ribs from the liquid (this can be discarded) and transfer to a clean tray. Refrigerate until chilled.



3.Meanwhile, for the pineapple hot sauce, place the pineapple, lime juice, habanero peppers and coriander into a food processor. Blitz until smooth then transfer to a saucepan placed over medium-high heat. Add in the vinegar, sugar and salt, adding in extra sugar and salt to taste if needed. Cook until the sugar has dissolved, then remove from heat and set aside to cool and for the flavours to infuse. 



4.Fill a wok or large saucepan one-third of the way up with vegetable oil and place over a medium-high heat.



5.While the oil is coming to temperature, place the potato starch on a large shallow tray. Transfer the ribs into the potato starch, then toss to coat them evenly all over.

 

6.Once the oil is hot (small bubbles will appear when you did in the handle of a wooden spoon), fry the coated ribs, in batches, for about 2–3 minutes or until golden and crispy. Transfer to a tray lined with paper towel to drain any excess oil. Serve immediately with pineapple hot sauce



NOTES - If you like to make ahead, you could prepare the pineapple hot sauce in advance – it will keep in the fridge for up to 1 month.

Making your own sweet chilli sauce means you can tailor the heat to your own preferences. Use more or less hot birdseye chillies and remove the seeds or leave them in if you like it hot. Keep in an airtight jar in the fridge for up to three weeks.

Homemade Thai Sweet Chilli Sauce | Marion&#039;s Kitchen

(about 100 grams3.5 ounces) long red chillies

(about 10 grams/0.35 ounces) red birds’ eye chilli

garlic (about 30 grams/1 ounces) garlic, peeled

water

white sugar

fish sauce

(0.14 ounces) salt

(0.17 ounces) potato starch

Step 1.Place chillies and garlic in a food processor and pulse until roughly chopped.

Step 2.In a large saucepan over medium-high heat, combine the water, sugar, vinegar, fish sauce and salt. Add the chilli and garlic mixture and simmer until sugar dissolves. Then turn heat down and simmer for 5 minutes to let the flavours develop.

Step 3.Whisk in the potato starch mixture and gently simmer for another minute.

Step 4.Allow to cool, then store in a glass jar in the refrigerator for up to 3 weeks.

Marion’s mum Noi is her inspiration in the kitchen, so let her inspire you with this traditional Thai chilli sauce. You can make it in minutes and use it as a dipping sauce for hot or cold seafood. With its fresh red chilli and bright green coriander, it looks great on a Christmas table, too.

Mum’s Nahm Jim Sauce | Marion&#039;s Kitchen

garlic

bird’s eye chilles

red chilli

tbsp sugar

tbsp fish sauce

limes

coriander stalks and leaves

Step 1.Use a mortar and pestle to pound the garlic and chillies to a rough paste. Then, using the pestle, stir in the sugar, fish sauce and lime juice. Transfer to a serving bowl and stir through the coriander.

Notes: – Serve with any hot or cold seafood. It’s a great sauce for a seafood platter!

Nothing quite beats the taste of homemade, and this Chinese plum sauce is no exception. It’s the perfect companion to spring rolls, fried chicken, wontons… just about anything really! The best part? It only takes 15 minutes to rustle up a batch.

Homemade Chinese Plum Sauce | Marion&#039;s Kitchen

prunes,

(1 lb) black plums, cut into chunks, pits discarded

apple cider vinegar

ginger

cinnamon

star anise

tsp Chinese five spice

tsp sea salt

Step 1.Place the prunes and the soaking liquid into a saucepan along with the plums, vinegar, sugar, ginger, garlic, cinnamon stick, star anise and five spice. Simmer for 10 minutes. Remove from heat and discard the ginger, garlic, cinnamon stick and star anise.

Step 2.Transfer the plum mixture into a food processor and blend until smooth. Pour into a clean saucepan and simmer over medium heat for another 2-3 minutes to thicken slightly. Season with salt. If the mixture is too thin, add the cornflour and simmer until thickened. If the sauce is thick enough for your liking, simply transfer the sauce into jars and keep in the fridge for up to 2 weeks.

​
Great as a dipping sauce for spring rolls, egg rolls, wontons or as a sauce for grilled chicken or duck.

I’m all for convenience, but when I’ve got time to spare and fancy getting down to it in my kitchen, nothing beats homemade. Here’s my ultimate recipe for a rustic, made-with-love spicy sriracha sauce.

Homemade Thai Sriracha Sauce

(28 oz) large red chillies, deseeded and roughly chopped*

(8 oz) garlic cloves, peeled

1.5L (50 fl oz) white vinegar

tbsp sea salt

1.Place the chillies, garlic, capsicum, vinegar and salt into a large pot over high heat. Bring to a simmer and cook for 15-20 minutes or until the garlic is soft.

2.Strain the mixture, reserving the cooking liquid and the vegetables.

3.Place the vegetables into a food processor and blend to a smooth paste. Pour the chilli paste into a saucepan. Add 2 cups of the cooking liquid and 4 tablespoons of the sugar. Simmer for 5 minutes. Taste and adjust with more vinegar and/or sugar as desired.

4.Simmer for another 5 minutes. Then pour into sterilised jars and store in the fridge for up to 6 months.

Notes: – You could use cayenne, fresno, serrano or jalepeno chillies, whichever you prefer and can find at your grocer or supermarket

If you can’t get hold of my bottled Marion’s Kitchen Classic Japanese Teriyaki marinade, never fear – here’s the very same recipe I use to make it from scratch. No nasties, just pure, honest ingredients.

Homemade Teriyaki Sauce | Marion&#039;s Kitchen

sake

garlic cloves, roughly chopped

spring onions (scallions), root end

ginger,

Step 1.Place the ingredients in a saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and simmer until the sauce has reduced by half. Then strain and set aside until ready to serve.

This version of Noi’s nahm jim sauce is a vibrant green thanks to the green chillies and coriander. There’s plenty of lime juice, so it goes well with any hot or cold seafood, such as grilled stuffed squid.

Mum’s Nahm Jim Seafood Sauce | Marion&#039;s Kitchen

birds’ eye chillies

green chillies

lime juice

All together now: oh my gyoza! These dumplings are plump, juicy and packed full of epicness. And that spicy sauce is the secret to their success.

Gyoza with Spicy Peanut Sauce | Marion&#039;s Kitchen

Chinese cabbage (wombok)

salt

(7 oz) pork mince

spring onion (scallion), finely chopped

garlic clove, finely chopped

tsp Chinese Shaoxing cooking wine

tsp sesame oil

sugar

gow gee or gyoza wrappers

¼ cup finely sliced spring onion (scallions)

Spicy Peanut Sauce:

Sichuan peppercorns

tsp chilli powder

Chinese black vinegar

tbsp chilli oil

garlic clove, finely grated

peanut butter

Step 1.To making the spicy peanut sauce, heat the Sichuan peppercorns in a dry frying pan until fragrant. Use a mortar and pestle to grind to a fine powder. Transfer to a large bowl. Add the remaining ingredients. Whisk until well combined. Set aside for later.

Step 2.To make the dumpling filling, place the cabbage in a medium bowl. Add the salt and set aside for 10 minutes, or until wilted slightly. Squeeze out excess liquid. Return to the bowl and add the pork mince, spring onion, garlic, soy sauce, Shaoxing, sesame oil, sugar and salt.

Step 3.​Place a scant tablespoon of the filling onto a wrapper and fold to enclose, pleating as you go. Transfer to a tray and cover with a damp tea towel. Repeat with the remaining dough and filling.

Step 4.To cook the dumplings, bring a large pot of water to the boil. Add the dumplings and cook for 5 minutes or until cooked through. Scoop out ¼ cup of the cooking liquid and reserve

Step 5.Add the reserved cooking liquid to the spicy peanut sauce and whisk to combine. Drizzle over the dumplings. Sprinkle with spring onion and serve.

This sweet and tangy chilli jam is the sole reason why condiments maketh the dish. A true pantry hero, and one I definitely can’t live without!

Sweet and Tangy Chilli Jam | Marion&#039;s Kitchen

red chillies

red onion, roughly chopped

lemongrass, bruised, trimmed and pale part coarsely chopped

vegetable oil

tamarind

1.Soak the dried chillies in boiling water for 10-15 minutes or until softened. Then squeeze out the excess water and place the chillies in the bowl of a food processor. Add the fresh chilli, onion, garlic, lemongrass and ginger. Process to a medium coarse paste.

2.Heat the oil in a wok over medium heat. Add the chilli mixture and cook, stirring often for 10 minutes. Add the sugar, tamarind and ½ cup water. Reduce heat to low. Cook, stirring often for 15 minutes or until the water has evaporated and the mixture is dark and jammy.

3.Stir through the fish sauce. Allow to cool slightly before transferring to a sterilised jar. Store in the fridge for up to 1 month.

Notes: – Use your chilli jam as an all-purpose condiment. I love it with fried rice or noodles. You can add it to a stir-fry or use it to marinate meats. Try out my Chicken & Chilli Jam Traybake!

It’s surprisingly easy to make homemade kimchi – and this one is a real fan favourite! Embrace the funk and get amongst it.

Easy Korean Kimchi | Marion&#039;s Kitchen

(about 1kg/2.2 lb) Chinese cabbage, also known as Napa cabbage

Gochugaru*

garlic cloves, chopped

tbsp white sugar

pear, peeled, chopped

(about 250 grams/9 oz) daikon, peeled, julienned

spring onions (scallions),

Step 1.Cut the cabbage into quarters lengthways and then cut each quarter into 2-3cm pieces crossways. Rinse under cold running water. Drain. Transfer to a very large bowl. Sprinkle with the salt and use your hands to toss to combine. Set aside, tossing every 30 minutes for 2 hours.

Step 2.Meanwhile, place the fish sauce, chilli flakes, garlic, ginger, sugar and pear in a food processor. Process until smooth.

Step 3.Drain the cabbage mixture. Rinse thoroughly (taste the cabbage to ensure the salt has been rinsed off). Rinse the bowl and return the cabbage to it. Add the daikon and spring onion.

Step 4.Add the chilli mixture and use tongs or your hands (wearing gloves if desired) to massage the chilli mixture through the cabbage mixture. Taste and season with more chilli and sugar if desired. Use tongs to transfer to sterilised jars. Seal and store at room temperature for 3 days to allow the flavours to develop. Then store in the fridge for up to 6 months.

Notes: – Gochugaru are Korean red pepper chilli flakes. Find them online or from an Asian grocery store.

These quick cucumber pickles come together in seconds. They are the perfect companion to spicy fried chicken, wings and ribs.

Homemade Quick Cucumber Pickles | Marion's Kitchen

cucumber, thinly sliced

2 tsp sea salt

2 tsp sugar

Step 1

Combine the cucumber, salt and sugar in a large bowl. Mix well with your hands. Set aside for at least 15 minutes to allow the salt to slightly pickle the cucumber. Squeeze excess liquid before serving.

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