Taiwanese Sticky Pork

By New Zealand Wine Society

Taiwanese Sticky Pork
This spicy, sticky recipe for delicious Taiwanese Pork Ribs is the ultimate indulgence. Match with Wolf Blass Shiraz for the ultimate flavour combination.

Suggested wine match – Wolf Blass Red Label Shiraz Grenache 2014

1kg pork ribs (or enough for two people)
3 tbsp Taiwanese soy sauce (eg Kimlan)
1 tbsp sesame oil
1 tbsp lemon juice (can be substituted with orange juice)
1 tbsp honey
1 tsp white sesame seeds for garnish (optional)

Mix soy sauce, sesame oil, lemon juice, and honey in a deep plate. If you’re wanting something saltier, add more soy sauce, if sweeter, add more honey

Marinate the ribs in the mix for an hour (or, if you have the time, overnight)

Heat oven to 190C. Roast the pork for 40 mins, brush with left over sauce, then increase temperature to 220C and continue roasting for a further 10 mins or until fully cooked, turning and re-brushing as needed

Serve pork sprinkled with sesame seeds on a bed of rice or with your choice of fresh vegetables and a glass of Wolf Blass.

Try the Wolf Blass Shiraz with the exclusive MiNDFOOD offer at nzwinesociety.co.nz/mindfood


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