Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 6 people
Estimated cost per serve is 18.05 dollar
Difficulty level: 2 out of 4
16 Ingredients
Number of servings
6
- 12 pork rashers
- 1/4 cup kecap manis
- 1/4 cup Woolworths sweet chilli sauce
- 2tablespoons sesame oil
- 2 cloves garlic, crushed
- 1tablespoons ginger paste
- 440grams pkt microwave jasmine rice
- 420grams can corn kernels, drained
- 1 cup frozen peas, blanched
- 1 red capsicum, finely chopped
- 2 spring onions, sliced
- 1/4 cup sesame salad dressing
- 1/3 bunch coriander, leaves picked
- 2tablespoons fried shallots
- 50grams roasted edamame
- 2tablespoons sesame seeds
Description
Sticky fingers are inevitable with this veggie-packed dinner. Pork spare ribs match with a gingery rice, packed with peas, corn, capsicum, edamame and coriander.
Method
Step 1 of 3
Combine pork, kecap manis, chilli sauce, oil, garlic and ginger in a large shallow glass dish. Cover. Refrigerate for 4 hours to marinate.
Step 2 of 3
Preheat a barbecue grill or chargrill pan over medium-high heat. Grill pork for 7 minutes each side or until sticky and cooked through. Transfer to a plate. Cover with foil. Rest for 5 minutes.
Step 3 of 3
Heat rice according to packet instructions. Combine rice, corn, peas, capsicum, spring onion, dressing and half the coriander in a serving bowl. Top with shallots, edamame, sesame seeds and remaining coriander. Serve salad with ribs.
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