Food writer and TV chef Ching-He Huang is the author of nine best-selling cookbooks and a regular guest on BBC One’s Saturday Kitchen. Her latest book, Asian Green (£20, Kyle Books), is out now. @chinghehuang
Wuxi ribs
Treat family and friends to a Chinese banquet with these ribs coated in a sweet and sour sauce. Serve with rice and steamed greens.
SERVES 4 PREP 10 mins plus at least 20 mins marinating
COOK 20 mins EASY
650g pork spare ribs, cut into 3-4cm lengths (you can also use baby back ribs)pinch of ground white pepper4 large garlic cloves, finely chopped2 tbsp yellow bean or red miso paste (available in specialist shops or large supermarkets)1 tbsp Shaohsing rice1 tbsp dark soy saucegroundnut oil, for deep-fryingmicro chives or snipped chives, to serve