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Pork belly ribs with chilli & Hoisin and a celeriac remoulade


  • Preheat oven to 180°C fan forced (200°C normal).
  • To make the sauce, put the Hoisin, ketchup, Chinese wine, soy, chillies, garlic, ginger, sugar and honey in a heavy-bottomed pot. Whisk well and bring to the boil.
  • Then pour the sauce over the pork and toss well. Transfer the lot, in one layer, to a small baking tray and cook in the oven for about 40 mins until the meat is glazed and tender, adding a little water if needed.
  • Combine the mayonnaise, sour cream, mustard, coriander and lemon juice in a large bowl. Set aside.
  • Then peel and coarsely grate the celeriac, and mix with the mayonnaise.
  • Using a pastry cutter, mound the remoulade on individual plates. Arrange the ribs on top, spoon some glaze over and serve with a garnish of mini herbs.


  • 1 cup Hoisin
  • ¼ cup tomato ketchup
  • ¼ cup Chinese rice wine
  • ¼ cup soy sauce
  • 4 small red chillies, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 heaped tbsp grated fresh ginger
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • 1 kg pork belly strips, cut in 4 crossways
  • 4 tbsp mayonnaise
  • 3 tbsp sour cream
  • 1 heaped tspn Dijon mustard
  • 1 tbsp chopped fresh coriander
  • juice of 1 lemon
  • 2 celeriac
  • a good handful of fresh mini herbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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