LEMON­GRASS AND CHILLI PORK RIBS AND CHICKEN WINGS

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED Dip­ping bowl, £10, Next METHOD 1. Make the Pineap­ple fish sauce. Put the lemon juice, fish sauce and sugar into a small saucepan set over a medium heat. 2. Stir un­til the sugar has dis­solved, then im­me­di­ately set aside to cool. Stir in the garlic, pineap­ple and chill­ies and mix well. Will keep up to three months in the fridge. 3. In a bowl, com­bine all the in­gre­di­ents for the mari­nade and mix well. Pour half the mix­ture into a sep­a­rate bowl and add the chicken wings. Thor­oughly mas­sage the mari­nade into the chicken wings and leave to mar­i­nate in the fridge for at least three hours, or ide­ally overnight. Re­peat the process with the re­main­ing mari­nade and the pork ribs. Take the meat out of the fridge at least 30 min­utes be­fore cook­ing to al­low it to come to room tem­per­a­ture.

Here are a few op­tions for how to cook the chicken wings and pork ribs: SUNNY DAY OP­TION: BAR­BE­CUE Grill for 20-25 min­utes, turn­ing half­way through the cook­ing time. Grill the pork ribs for 25-30 min­utes, turn­ing of­ten un­til nicely browned. RAINY DAY OP­TION: OVEN ROASTED For the chicken, pre­heat the oven to 180°C/160°C Fan/gas mark 4. Ar­range the chicken wings on a bak­ing tray lined with foil, leav­ing the mari­nade be­hind and set­ting it aside for later. Roast for 40 min­utes, turn­ing half­way through the cook­ing time. Brush over the re­served mari­nade and con­tinue to roast for a fur­ther 10 min­utes. For the pork ribs, pre­heat the oven to 200°C/180°C Fan/gas mark 6. Ar­range the ribs on a bak­ing tray and brush on some of the mari­nade, leav­ing a lit­tle for later. Roast for 50 min­utes, turn­ing the ribs after 25 min­utes.

Brush over the re­served mari­nade and con­tinue to cook for a fur­ther 10 min­utes.

After you’ve fin­ished cook­ing, scat­ter with the chill­ies and spring onions and serve along­side the pineap­ple fish dip­ping sauce.

You could serve this with rice or ver­mi­celli noo­dles and a side salad. Al­ter­na­tively, a good crusty baguette is al­ways a crowd-pleaser. SERVES 4

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