I spent a day looking after a family members home while workmen were there to install a new security entranceway (they are away on holiday) so to keep me busy I decided to go through their cookbooks looking for some recipes to post on 'zaar.
Blanch the pork spare ribs in boiling water for a few minutes to remove the excess fat. Remove them from the pan and refresh in some cold water for a minute or so.
In a saucepan, mix together the soy and hoisin sauces, stock, sugar, star-anise, pepper, fish sauce and ginger. Bring to simmering point, add the blanched pork and simmer gently for 50-60 minutes or until the meat is tender and the sauce has become think and the meat richly glazed.
Sprinkle over the sesame oil and green onions and serve with steamed rice and stir-fried spinach or snow pea leaves.