Updated: Jan 16, 2019
Create a delicious dinner for the entire family.
1/2 cup (140g) char siu sauce
1 tablespoon soy sauce
1 tablespoon honey
8 (about 1.3 kg) pork spare ribs
450g pkt rice
2 teaspoons peanut oil
2 eggs, lightly beaten
1 red capsicum, finely diced
100g green beans, finely diced
2 spring onions, thinly sliced
1/2 cup finely chopped fresh pineapple
2 tablespoons soy sauce
Thinly sliced green onions, extra, to serve
Combine char siu sauce, soy and honey in a jug. Place ribs in a single layer in a large glass or ceramic dish. Pour over marinade. Toss to coat. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 200C. Cook rice as per packet instructions. Line a baking tray with baking paper. Spread rice onto baking tray to cool. Line another large baking tray with foil. Place ribs in a single layer on a rack over the foil-lined baking tray, reserving marinade. Bake for 50 mins, turning and basting every 10 mins with the reserved marinade until golden and sticky.
Meanwhile, heat a wok over medium heat. Add 1 teaspoon oil. Add half the egg, swirling to coat the wok. Cook until just set. Roll up egg and remove to a chopping board. Thinly slice. Repeat with remaining egg. Heat remaining oil in the wok. Add capsicum and beans. Stir-fry for 2 mins or until just tender. Return rice and egg to the wok with spring onions, pineapple and soy sauce. Stir-fry for 2-3 mins or until heated through.
Serve pork ribs, topped with spring onions, with quick fried rice.
Credit: Taste Magazine