Description
THE PORK
The belly’s alternating layers of fat and meat render slowly under low heat, keeping the ribs moist throughout the cook — then caramelise the glaze into that characteristic sticky finish when the heat goes up. Ours comes from the Lincolnshire Pork Company, raised to high welfare standards here in Lincolnshire, and marinated on site at Grasmere Farm.
THE MARINADE
A classic Char Siu blend. Applied in our butchery and left to work into the meat before it reaches you. No seasoning needed on your end.
COOKING YOUR CHAR SIU KING RIBS
Two stages — low and slow first, high heat to finish. Don’t combine them or the marinade burns before the meat cooks through.
Stage 1 — Low and slow:
Oven: 170°C / 150°C fan, covered tightly with foil, for 35–40 minutes until tender and pulling back from the bone.
Slow cooker: Low for 6–8 hours. No liquid needed. The most tender result of the two methods.
Stage 2 — High heat finish:
Barbecue: Direct medium-high coals, 4–5 minutes each side until caramelised and charred at the edges. Watch closely — the sugar catches quickly.
Grill: Hot grill, 5–8 minutes turning once, until sticky and darkened at the edges.
Oven: Remove foil, turn up to 220°C, return uncovered for 10–12 minutes, basting halfway through.
WHAT TO SERVE WITH THEM
Steamed jasmine rice alongside. Stir-fried pak choi with garlic and oyster sauce. A cucumber salad dressed with rice vinegar and sesame oil to cut through the richness. The 2kg pack feeds four generously as a main.
STORAGE & DELIVERY
Delivered fresh in chilled packaging. Keep refrigerated and cook within use by on pack. Suitable for home freezing — freeze on day of delivery and defrost in the fridge for 12 hours before cooking.
ALLERGENS
None.
