I’ve since tweaked the proportions of the 5 ingredient rub, making it a little sweeter than the rub I used for the Chili Pork, but I still used cayenne to give it some heat, as well as to add another dimension of flavor other than just sweet. The cayenne breaks up the sweetness and gives the dish a savory element along with a touch of zip, without making it spicy.
1 1/2 lbs boneless pork rib meat
1/2 cup brown sugar
1 tsp cayenne (or paprika for less heat)
1 tsp ground ginger powder
1/2 tsp black pepper
1 tsp salt
1 medium onion
2 tbsp oil
1 green onion (for garnish)
– Pre-heat your oven to 375F. Then start by mixing together the brown sugar, cayenne (use less if you’re not a fan of spice or substitute it with paprika), ginger powder, black pepper and salt.
– Spoon over half the dry rub onto the pork ribs on all sides and rub it into the meat well. Save the other half of the rub for later.
– Heat a cast iron/oven proof pan on high heat and add about a tablespoon of oil in it.
– Sear the pork ribs to brown it on all sides, then pop the pan (or transfer to a baking sheet if it’s not oven proof) in the oven pre-heated to 375F for 25-30 mins.
Turn the pork over about halfway through the cooking time. Then take the pan out and allow the meat to rest for 10 minutes.
– In the meantime chop the onion into big dice pieces.
– Once the meat has rested, slice the pork into thin slices.
– Heat a little oil in wok or frying pan on medium-high heat and toss in the diced onion. Saute the onion for about 2 minutes.
– Then add in the sliced pork and toss it well with the onion.
– Add the remaining brown sugar-spice mix and stir it in with the pork so it starts caramelizing. Keep stirring the pork around in the caramel sauce, until it becomes sticky.
– Garnish the caramelized pork with some sliced green onion. Serve with rice or as a sandwich filling.
Adapted from PictureTheRecipe.com