Ribs with Pickled Grapes and Pork Floss Recipe - Great British Chefs

Ingredients

• 500g of pork ribs, separated into individual ribs
• 50g of fermented bean curd
• 10g of spring onions, roughly chopped
• 5g of ginger, peeled and sliced
• 5g of fermented black beans
• 1 tbsp of Shaoxing wine
• 1 tbsp of light soy sauce
• 2 tsp dark soy sauce
• 3g of salt
• 2 tbsp of toasted sesame seeds
• 2 tbsp of sesame oil
• vegetable oil, for deep-frying
• 500g of sugar
• 800ml of water
• 150ml of Chinese red vinegar
• 150ml of malt vinegar
• 5g of star anise
• 250g of pork belly skin
• 500g of pork leg, boneless
• 500ml of water
• 1/2 tbsp of fish sauce
• 1/2 tbsp of oyster sauce
• 1/2 tsp salt
• 100g of granulated sugar
• 5 grapes, ideally unripe
• lemon juice
• sorrel cress
• apple blossom