STEAMED PORK RIBS WITH BLACK BEAN & CHILLI
“Start this recipe at least four hours or up to a day ahead.” SERVES 4 AS PART OF A SHARED MEAL
400g cross- cut pork spare ribs (ask your
butcher to do this), cut into 4cm pieces 1 small red chilli, thinly sliced,
plus extra to serve 1 tsp sesame oil Baby coriander and crisp chilli in oil
(from Asian food shops), to serve
1 tbs soy sauce, plus extra to serve 1 tbs Chinese (Shaoxing) rice wine 1 tbs Chinese salted black beans (from Asian food shops – substitute drained black bean garlic sauce), rinsed, drained 2 tsp caster sugar Pinch of ground white pepper
PER SERVE • 14G PROTEIN • 7G SAT FAT • 5G CARB • 2G SUGARS • 535MG SODIUM • 240 CAL (1005KJ)
Ginger & spring onion sauce
Place chicken breast-side down on a board. Using kitchen scissors or poultry shears, cut down either side of backbone and remove. With a sharp knife, halve chicken down the and chill for at least 4 hours or overnight.
Rinse rice in a sieve until water runs clear. Place in a saucepan with 300ml cold water, bring to the boil, reduce to low, cover and and rice is sticky. Spread rice on a baking
For sauce, combine ginger, spring onion Heat oil in a saucepan over high heat for mixture and set aside to cool.
Place a steamer over a saucepan of simmering water. Place whole spring onions top with chicken halves, skin-side up. Steam chicken for 40 minutes or until juices run clear when the thickest part of a thigh is pierced with a skewer. Cover and rest.
Heat oil in a wok over high heat. Add peanuts and chopped spring onion. Stir for until starting to set. Add rice and stir-fry for 3 minutes or until grains are well coated and separated. Add soy and pepper.
Cut chicken into pieces and serve with fried rice and sauce.
PER SERVE • 42G PROTEIN • 11G SAT FAT • 44G CARB • 3G SUGARS • 1785MG SODIUM • 795 CAL (3330KJ)