Spearheaded by Executive Chef Jack Cassidy (also of KIN, New Regional Restaurant of the Year 2024), Thousand Pound's new menu reflects the dishes that he and his kitchen team love to eat, bringing together influences from China, Thailand, Vietnam, and Nepal.

Now you can recreate one of our favourite menu items at home - delicious, fall-off-the-bone tender, Char Siu pork ribs with a sweet savoury sticky glaze.

Ingredients:

1 rack of pork ribs 

1 bunch of chive 

150g crispy shallot 

Char Siu sauce: 

1.5 tbsp brown sugar

85g honey

100g hoisin sauce

100ml light soy sauce (or all purpose soy)

1 tsp Chinese Five Spice powder 

Method:

To make the Char Siu sauce, combine all sauce ingredients and mix until sugar is dissolved. 

Use half of the sauce to marinate the pork ribs, and leave to marinate for at least four hours, or ideally, overnight. Reserve the other half of the sauce for later. 

To cook the ribs, wrap them up in baking paper, then in foil so they are protected from direct heat. Set oven to 140 degrees (fan-forced) and place ribs in for 3-4 hours until tender. Once tender, leave the ribs to rest wrapped up, and then set your oven to grill. 

Once the grill is hot, unwrap the pork ribs and brush the remaining sauce on the top, then place under the grill so it creates a sticky glaze.

To serve, we cover ours with chopped chives and crispy shallots to create a flavourful crust. 

To Pair:

For the perfect pairing, we recommend savouring this dish with a glass of our All Saints Estate GSM or St Leonards Vineyard Shiraz for the best flavour balance. Enjoy!