with scallion rice and garlicky veg
Zippy scallions add colour and crunch to fragrant jasmine in this recipe which also features sticky ribs and garlicky greens.
Allergens
Utensils
Tags
Irish Pork Ribs
500 grams
Jasmine Rice
150 grams
Hoisin Sauce
2 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Garlic
2 unit(s)
Honey
1 sachet(s)
Chilli
1 unit(s)
Apple Cider Vinegar
1 sachet(s)
Peanuts
20 grams
Scallion
2 unit(s)
Green Beans
150 grams
Salt
to taste
Water
to taste
Pepper
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Remove all the packaging and pop the pork ribs into an oven dish. Cover with foil and cook in the oven for 25-30 mins.
- Meanwhile, combine hoisin sauce and sweet chilli sauce in a small bowl.
- In the last 5 mins of cooking time, remove the foil from the oven dish.
- Add the sauce and pop back in the oven uncovered, 5 mins. IMPORTANT: Ensure the ribs are piping hot throughout.
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Once cooked, remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Trim and cut the green beans into thirds.
- Peel and grate the garlic (or use a garlic press).
- Trim and thinly slice the scallions.
- Halve, deseed and thinly slice the chilli.
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the green beans.
- Cook, stirring occasionally, until softened, 3-4 mins.
- Add garlic, honey and half the chilli.
- Cook, stirring occasionally, 2-3 mins. Season with salt and pepper.
- Fluff up the rice with a fork.
- Stir in half the scallions and vinegar to taste.
- Divide rice, veg and ribs between plates.
- Sprinkle peanuts over the veg.
- Scatter the remaining chilli and scallion over the ribs.
3953
kJ
Energy (kJ)
945
kcal
Energy (kcal)
36
g
Fat
12.7
g
of which saturates
106.5
g
Carbohydrate
36
g
of which sugars
5
g
Dietary Fiber
55.3
g
Protein
0.3
mg
Cholesterol
3.52
g
Salt
