Vietnamese Style Sticky Pork Ribs and Coconut Rice
with Peanuts, Spring Rolls, Sambal Smacked Cucumber and Pak Choi
Our Vietnamese Style Sticky Pork Ribs and Coconut Rice is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4 unit(s)
Vegetable Spring Rolls
(Contains: Cereals containing gluten, Soya, Wheat, Barley May contain traces of: Almonds, Cashew nuts, Nuts, Sesame)
1 pack(s)
Pork Rib Rack
50 grams
Ketjap Manis
(Contains: Soya)
32 grams
Sweet Chilli Sauce
150 grams
Jasmine Rice
15 grams
Desiccated Coconut
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Almonds, Cashew nuts, Nuts, Sesame, Macadamia Nuts, Pecan Nuts, Hazelnuts, Pistachio nuts, Brazil nuts)
1 unit(s)
Pak Choi
1 unit(s)
Baby Cucumber
1 unit(s)
Garlic Clove**
15 grams
Sambal Paste
15 milliliter(s)
Rice Vinegar
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar for the Rice
½ tsp
Sugar for the Dressing
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the spring rolls from the packing and pop onto a baking tray.
Remove the ribs from the packaging and place in an ovenproof dish. Season with salt and pepper.
In a small bowl, mix together half the ketjap manis and half the sweet chilli sauce.
When the oven is hot, roast on the top shelf of your oven for 20-25 mins. IMPORTANT: Ensure the pork is piping hot throughout.
About 12-14 mins before the ribs are ready, turn the ribs and spoon over half the ketjap and sweet chilli mixture. Return to the top shelf and put the spring rolls on the middle shelf to cook for the remaining time.
While everything's in the oven, pour the water and sugar for the rice (see pantry for both amounts) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While everything cooks, heat a large frying pan on medium-high heat (no oil).
Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.
Once toasted, set aside in a bowl for later.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Trim the cucumber and slice into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).
In a medium bowl, combine the sambal, rice vinegar and sugar for the dressing (see pantry for amount). Season with salt and pepper, then toss through the cucumber. Set aside for later.
Heat a drizzle of oil in the (now empty) coconut frying pan on high heat.
Add the pak choi and stir-fry until just soft, 3-4 mins.
Lower the heat, then add the garlic and remaining ketjap manis. Fry for 1 min more.
Remove from the heat and cover to keep warm.
Fluff up the rice with a fork and stir through the toasted coconut. Spoon your cooked rice into a small ramekin or bowl. Press down with a spoon, then carefully turn the rice out onto your plate. Repeat with the remaining rice.
Once the ribs are ready, slice between the bones to separate them into individual pieces. Arrange them alongside the rice and drizzle over the remaining ketjap and sweet chilli mixture. Sprinkle with the peanuts.
Serve the cucumber salad, pak choi and spring rolls in separate bowls or plates alongside. Drizzle the remaining sweet chilli sauce over the spring rolls to finish.
