Tasty Asian tacos
WE LOVE creating quick dinners to whip up mid-week. We know everyone is stuck for time nowadays, so our delicious pork spare rib recipe this week can be marinated the night before and will take 30 minutes to create and serve. It's our Asian take on tacos…if there is such a thing.
Asian pork spare ribs with pickled vegetables
8 pork belly spare ribs
2 pkts vermicelli noodles
1 large cos lettuce, leaves removed to serve
½ cup roasted salted peanuts, chopped roughly
Sriracha chilli sauce to serve.
2 spring onions
2 cloves garlic
2 stalks lemongrass
1 tbs white sesame seeds
1 tbs sugar
1/2 tbs salt
1/2 tbs white pepper
1 tbs honey
1 tbs fish sauce
1/2 tbs sesame oil.
1 carrot, julienned
1/4 red cabbage, thinly sliced
1 cup white wine vinegar
1/2 cup sugar.
METHOD: Combine all of the marinade ingredients into a processor and blitz until it forms a paste. Coat the pork belly spare ribs in the paste and marinate overnight. To make the pickled vegetables, place the vinegar and sugar in a small saucepan over medium heat and allow to melt completely without boiling. Place the vegetables in a bowl and cover with vinegar and sugar and allow to sit for a good hour. Cook the pork belly spare ribs over the grill side of the barbecue, allowing them to take on a great smoky flavour. Allow to rest for three minutes and then cut into strips.
In a bowl, pour boiling water over vermicelli noodles, following packet instructions, then drain.
To serve, grab a cos lettuce leaf, place a tablespoon of cooked vermicelli noodles inside, then the pork, then the pickled veg, some crushed peanuts and top with some sriracha and fold it all up or eat it like a taco. Serves 4.
Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or find them on Facebook - Dan & Steph - My Kitchen Rules and Instagram - danandsteph13.