Spareribs yasai suzuke | Gourmet Traveller

Ingredients

• 1 kg pork spareribs (see note)
• 3 litres vegetable oil
• 30 gm ginger, finely grated
• 3 cloves garlic
• 10 fresh bay leaves
• 3 cloves
• Star anise and honey soy sauce
• 200 gm white sugar
• 250 gm honey
• 200 ml yamasa or light soy sauce
• 15 ml each sesame oil and vegetable oil
• 100 gm ginger, finely chopped or grated
• 100 gm garlic (about 1 head), finely chopped
• 1 white onion, finely chopped
• 2-3 whole star anise
• Konbu pickles
• 500 ml rice wine vinegar (2 cups)
• 150 gm white sugar
• 1 fresh bay leaf
• 2 cloves
• 2 tsp black peppercorns
• 2 tsp coriander seeds
• 100 gm cauliflower, cut into small florets
• 1 small carrot, peeled and thinly sliced
• ½ Lebanese cucumber, halved lengthways and thinly sliced
• 100 gm daikon, peeled, cut into 5mm batons
• 100 gm cherry tomatoes, large ones halved