Ingredients

• 1 x 3-rib pork rack
• water
• to cover
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 garlic clove
• unpeeled
• 1 tsp sesame oil
• 2 tbsp honey
• 2.5cm/1in piece root ginger
• peeled and grated
• 2 tbsp soy sauce
• 1 orange
• juice only
• 1 red chilli
• chopped
• 2 tbsp sesame seeds
• for sprinkling
• 300ml/½ pint vegetable oil
• for deep frying
• small handful ice
• 150g/5½oz self-raising flour
• 85ml/3fl oz sparkling water
• 2 small bulbs pak choi
• ½ mango
• peeled
• stone removed
• finely chopped
• 2 tbsp chopped fresh coriander
• plus extra
• to garnish
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp sesame seeds

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the ribs
• place the ribs into a small saucepan and cover with boiling water. Add the rosemary
• thyme and unpeeled garlic clove and bring to the boil. Boil for ten minutes
• then drain and discard the water and herbs.
• For the glaze
• place the sesame oil
• honey
• ginger
• soy sauce
• orange juice and chilli into a small pan and simmer for five minutes
• or until reduced and sticky.
• Place the blanched ribs onto a baking sheet and brush with the glaze.
• Transfer to the oven and bake for 10-12 minutes
• or until the pork is completely cooked through.
• Place the ribs onto a serving plate
• pour over any remaining glaze and sprinkle with the sesame seeds.
• Meanwhile
• for the pak choi tempura
• place the vegetable oil into a deep
• heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the ice and flour into a large bowl and gradually whisk in the sparkling water to make a batter the consistency of double cream.
• Dip the pak choi into the batter to coat
• shaking off any excess
• then carefully place into the hot oil. Deep fry for 4-5 minutes
• or until crisp and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
• For the mango salsa
• place all of the mango salsa ingredients into a small bowl and stir to combine.
• To serve
• place the pak choi tempura onto the plate with the ribs. Sprinkle over the coriander and serve the mango salsa in a bowl alongside.