LEMONGRASS AND CHILLI PORK RIBS AND CHICKEN WINGS
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