Ingredients:

500 g
1/4 cup
1 tbsp
1 tbsp

Marinade:
1/2 cup
2 cloves
3

 

scotch fillet or sirloin steak
sesame seeds
sesame oil
oil

soy sauce
garlic, finely chopped
spring onions, finely chopped
 

Method:

1. Trim the pork of excess fat.

2. Roast the sesame seeds for 5 minutes over medium heat in a dry pan until it turn nutty brown; removed and crush with a mortar and pestle.

3. Heat the oil in a heavy-based frying pan. Brown the spareribs, turning regularly, over high heat until dark golden brown. Drain any excess oil from the pan. Add half the sesame seeds, spring onion, ginger, garlic, sugar, rice wine, soy sauce, sesame oil and water; stir well to evenly coat the ribs. Bring to the boil over medium heat, then cover and simmer 45-50 minutes, stirring occasionally.

4. Combine corn flour with a little cold water to make a smooth paste. Add to the pan, stirring constantly, until mixture boils and thickens. Sprinkle with the extra sesame seeds. Serve with steamed rice and Kim Chi.

Serves 4-6