Korean Chilli Pork Ribs With Peanut Sauce
July 12, 2018
"From Super Food Ideas, November 2017. NOTE - overnight marination not included in times."
- Serving Size: 1 (411.1 g)
- Calories 696.9
- Total Fat - 47.5 g
- Saturated Fat - 14.1 g
- Cholesterol - 206.6 mg
- Sodium - 2074 mg
- Total Carbohydrate - 15.3 g
- Dietary Fiber - 3.1 g
- Sugars - 5.2 g
- Protein - 54 g
- Calcium - 84.3 mg
- Iron - 3.2 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.7 mg
Place garlic, ginger, peanut butter, lime juice, sauces, sugar and oil in a blender or small food processor and blend until smooth and then place mixture in a large shallow glass or ceramic dish and then add pork to the marinade and turn to coat, cover and refrigerate for a minimum of 6 hours or preferably overnight.
One hour before serving, combine cucumber and vinegar in a bowl and season with salt and pepper and cover and refrigerate until required.
Heat a well-greased barbecue grill on medium-high heat.
Drain pork, reserving marinade and cook the pork, turning occasionally for 8 to 10 minutes or until cooked through.
Meanwhile, place reserved marinade and 1/4 cup water in a small saucepan over medium-high heat bring to the boil, then reduce heat to medium and simmer for 3 to 4 minutes or until thickened slightly.
Drizzle pork with sauce and sprinkle with green onion and little chilli.
Drain cucumber and serve pork with peanuts, rice, lettuce, pickled cucumber, remaining chilli and coriander sprigs.
Tips & Variations
No special items needed.