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Sweet and Sour Pork Ribs

Sweet and Sour Pork Ribs

Sweet and Sour Pork Ribs

with scallion rice and garlicky veg

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Zippy scallions add colour and crunch to fragrant jasmine in this recipe which also features sticky ribs and garlicky greens.

Allergens:

Wheat

•Sesame

•Soya

•Sulphites

•Peanut

The quantities provided above are averages only.

Total35 minutes

Cooking Time40 minutes

DifficultyEasy

Ingredients

Serving amount

500 grams

Irish Pork Ribs

150 grams

Jasmine Rice

2 sachet(s)

Hoisin Sauce

(Contains: Wheat, Sesame, Soya)

1 sachet(s)

Sweet Chilli Sauce

2 unit(s)

Garlic

1 sachet(s)

Honey

1 unit(s)

Chilli

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

20 grams

Peanuts

(Contains: Peanut May be present: Nuts, Sesame, Cereals containing gluten)

2 unit(s)

Scallion

150 grams

Green Beans

Not included in your delivery

to taste

Salt

to taste

Water

to taste

Pepper

Nutrition Values

Energy (kJ)3886 kJ

Energy (kcal)929 kcal

Fat36 g

of which saturates12.4 g

Carbohydrate100.3 g

of which sugars32.7 g

Dietary Fiber2.8 g

Protein52.5 g

Cholesterol0 mg

Salt3.64 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Oven dish

•Grater

•Pot with Lid

Cooking Steps

Cook the Pork

1

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.

Make the Rice

2

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).

Prep the Veg

3

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.

Cook the Veg

4

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.

Finishing Touches

5

Fluff up the rice with a fork.
Stir in half the scallions and vinegar to taste.

Garnish and Serve

6

Divide rice, veg and ribs between plates.
Sprinkle peanuts over the veg.
Scatter the remaining chilli and scallion over the ribs.

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