KOREAN CHILLI PORK RIBS WITH PEANUT SAUCE
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.