KOREAN CHILLI PORK RIBS WITH PEANUT SAUCE

Super Food Ideas - - THIS MONTH | GRILL THE GLOBE -

SERVES 4 PREP 15 MIN­UTES (PLUS OVERNIGHT

REFRIGERATION) COOK 10 MIN­UTES

2 gar­lic cloves, crushed 2cm piece fresh ginger, finely grated ¼ cup crunchy peanut but­ter 2 ta­ble­spoons lime juice 2 ta­ble­spoons soy sauce 1½ ta­ble­spoons hot chilli sauce (see notes) 1 ta­ble­spoon fish sauce 1 ta­ble­spoon brown sugar 2 tea­spoons sesame oil 700g pork belly (spare) ribs 2 Le­banese cu­cum­bers, seeded, thinly sliced 2 ta­ble­spoons rice wine vine­gar 1 green onion, cut into thin strips 2 long red chill­ies, thinly sliced ½ cup roasted salted peanuts, chopped Steamed jas­mine rice, green oak let­tuce and fresh co­rian­der sprigs, to serve

1 Place gar­lic, ginger, peanut but­ter, lime juice, sauces, sugar and oil in a blender or small food pro­ces­sor. Blend un­til smooth. Place mix­ture in a large shal­low glass or ceramic dish. Add pork to mari­nade. Turn to coat. Cover. Re­frig­er­ate for 6 hours or overnight. 2 One hour be­fore serv­ing, com­bine cu­cum­ber and vine­gar in a bowl. Sea­son with salt and pep­per. Cover. Re­frig­er­ate un­til re­quired. 3 Heat a well-greased bar­be­cue grill on medium-high heat. Drain pork, re­serv­ing mari­nade. Cook pork, turn­ing oc­ca­sion­ally, for 8 to 10 min­utes or un­til cooked through. 4 Mean­while, place re­served mari­nade and ¼ cup wa­ter in a small saucepan over medium-high heat. Bring to the boil. Re­duce heat to medium. Sim­mer for 3 to 4 min­utes or un­til thick­ened slightly. 5 Driz­zle pork with sauce. Sprin­kle with green onion and a lit­tle chilli. Drain cu­cum­ber. Serve pork with peanuts, rice, let­tuce, pick­led cu­cum­ber, re­main­ing chilli and co­rian­der sprigs. NU­TRI­TION: (per serve) 4267kj; 63.8g fat; 16.3g sat fat; 44.5g pro­tein; 60.2g carbs; 5.4g fi­bre; 140mg chol; 1510mg sodium.

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