Rib chops with black beans

Serves 4

Ask your butcher to cut chops from the belly, with the rib attached. They should be skinned, too. Middle White and Old Spots pork are particularly good.

Ask your butcher to cut chops from the belly, with the rib attached. They should be skinned, too. Middle White and Old Spots pork are particularly good.

4 spare rib chops, on the bone, about 300g/10oz each
1 litre/44fl oz cloudy apple juice
1 tablespoon groundnut oil
3 cloves of garlic, crushed
1 or 2 green chillies, finely chopped
1 large knob of ginger, cut into matchsticks
2 tablespoons dried salted black beans, soaked in 3 tablespoons Japanese soy sauce (shoyu)
3 tablespoons tomato ketchup
150ml/5fl oz dry sherry
2 tablespoons sesame oil
1 teaspoon Chinese five-spice powder
1 tablespoon honey
Juice of one lemon
Bunch of spring onions, finely sliced
Bunch of coriander, chopped

In a wide sauté pan, cover chops with apple juice, bring to boil and simmer for 45 minutes or so, until cooked and tender.

Make marinade. Heat groundnut oil in a pan, add garlic, chilli and ginger, and fry gently until soft, but not brown.

Add all other ingredients except spring onions and coriander, bring to boil, and simmer until reduced to a coating consistency: about 15 minutes.

Discard apple juice. Coat chops with hot marinade. Allow to cool. Cover and refrigerate for a day, turning when you can: a freezer bag is ideal for this.

To heat - they're already cooked - grill or barbecue over a medium to high heat until fat starts to crisp. Serve with rice. Sprinkle with spring onions and coriander.