Ingredients

• 1 tablespoon vegetable oil
• 8-10 pork short ribs
• ¼ cupmalt vinegar
• ¼ cupWorcestershire sauce
• ¼ cup brown sugar
• Pinch smoked paprika
• 1 cuptomato passata
• 1 cinnamon stick
• 3-4 spring onions, chopped
• 3 cloves garlic, chopped

• 1L vegetable oil
• 200g plain flour
• 200-250ml soda water
• 2 brown onions, sliced into 1/2cm rings

• ¼ red cabbage, finely shredded
• 2purple carrots, julienne
• 2 spring onions, sliced
• 150ml kewpie mayonnaise
• Juice of one lime

• 2-3 chipotle chillies, deseeded and veins removed
• 100ml kewpie mayonnaise
• 6 mini burger buns
• Lime wedges to serve

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Method

Preparation: 40 minutes
Cooking: 1 hour 10 minutes

1. For braised pork, heat oil in a pressure cooker over high heat, add ribs and brown evenly on all sides. Combine vinegar, Worcestershire, sugar, paprika, passata and cinnamon in a bowl. Add spring onions and garlic to ribs and cook for 1-2 minutes, stirring often. Add combined sauce to ribs, stir to coat, cover with lid, allow to start whistling then reduce heat so there is just a gentle whistle and simmer for 30-35 minutes.

2. Remove from heat, once cool enough to release lid, pour contents into a wide frying pan and cook until sauce has reduced and clings to the ribs. Shred meat off bone, discard bones.

3. For onion rings, heat oil in a deep fryer, wok or saucepan to 180C. Place flour and a large pinch of salt into a medium bowl. Whisk in soda until you have a thick batter. Dip separated onion rings into batter and drop into deep fryer, fry until golden. Drain on paper towel, sprinkle with salt flakes.

4. For kewpie slaw, place cabbage, carrots and spring onions into a bowl, with salt, kewpie mayonnaise and lime juice, toss to combine.

5. For chipotle kewpie, place a small frying pan over high heat and cook chipotle for 3-4 minutes, turning occasionally until well roasted. Add water to pan, remove from heat and set aside for 20 minutes. Place soaked chipotle with 20ml soaking water in a blender and puree. Pass through a sieve, fold through kewpie and place in a squeeze bottle.

6. To assemble, place shredded ribs into a frying pan and place under a hot grill until crisp. Toast buns until golden, layer with rib meat, top with onion rings and some chipotle kewpie mayo on the top bun. Serve kewpie slaw and lime wedges on the side.