Sticky Pork Ribs With Grean Beans And Rice Food

PORK AND GREEN BEAN FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
• Add the pork to the skillet, season with 1/4 teaspoon salt and stir-fry, breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the green beans, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, pork and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and lime juice and serve.

STICKY PORK RIBS WITH GREAN BEANS AND RICE

Steps:

• Whisk together barley malt, vinegar, soy sauce and shaoxing wine in a large bowl.
• Using a mortar and pestle, grind the chilli flakes, Sichuan peppers, ginger and salt until a paste forms and stir paste into barley malt mixture and then add pork ribs and turn to coat in mixture and then cover with plastic wrap and refrigerate for at least 2 hours.
• Preheat the oven to 150°C.
• Transfer pork ribs into a large baking dish.
• Mix stock into remaining marinade and pour over and cook for a further 30 minutes or until meat is tender and falling off the bones.
• Transfer ribs to a shallow dish and cover with foil to keep warm.
• Transfer remaining liquid to a medium saucepan and simmer over a medium heat until thick and syrupy (don't over reduce as the sauce will become to salty).
• Meanwhile cook the rice according to packet instructions.
• To prepare the green beans, heat oil in a wok until hot and add green beans and fry for 3 to 4 minutes or until beans start to wilt and wrinkle and then using a slotted spoon remove beans from the wok and set aside.
• Discard most of the oil, leaving 2 tablespoon in the wok and add garlic and chilli to the wok and stir-fry for 1 minutes and then return beans with a pinch of salt and stir fry for 2 minutes.
• Serve pork ribs with a generous helping of the sauce, along with the rice, beans and lime halves.

REALLY STICKY RIBS

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.
• Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.
• Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.

STICKY PORK

Steps:

• Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight. Heat oven to 200C/fan 180C/gas 6.
• Heat an ovenproof pan and take the pork out of the marinade. Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 mins until cooked all the way through, basting with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.