Five-spice Pork Ribs with Crunchy Asian Noodle Salad

Posted: May 22, 2011 in Pork, Salads

I have made this recipe a couple of times now. Whilst it can be cooked on the bbq I think it’s best done in the oven. But that’s because I like crispy pork ribs and the oven seems to do a better job of it. It has a beautiful flavour to it and one that is best eaten with your hands (as my son showed me). This is another easy meal, and makes use of the rest of the wombok cabbage I used in the sweet and spicy chicken fried rice. I can’t stand wastage, so like to plan meals that best use up all ingredients.

Our baby seems to crave Asian food, because that’s the cuisine my posts seem to concentrate on. Or maybe it’s the fact that I won’t be able to eat garlic, ginger, spice etc once he/she is born. I will be travelling to Spain in June, and booking into a spanish cooking class, so promise to bring you back a bit of espana in the form of recipes! A break from the Asian 🙂

Five-Spice Pork Ribs with Crunchy Noodle Salad

Recipe By: AWW Christmas 09 magazine pg 137
Serving Size: 4
Cuisine:
Main Ingredient: Pork
Categories: Main Dish, Salads, BBQ, Marinade

-= Ingredients =-
3 cloves Garlic ; crushed
3 cm Ginger ; grated
1 1/2 teaspoon Five spices powder
1/4 cup Orange marmalade
1/4 cup Honey
2 tablespoon Kecap manis
2 kilograms pork belly ribs
~~ Crunchy noodle salad ~~
10 each Radish ; sliced thinly (150g)
1 large Red capsicum ; sliced thinly (350g)
1/2 small Wombok cabbage ; shredded finely
6 each Spring onions ; chopped finely
100 gram Fried noodles ; packet
1/4 cup White vinegar ; (60ml)
1/4 cup Brown sugar ; (55g)
1/4 cup Soy sauce ; (60ml)
2 teaspoon Sesame Oil
1 clove Garlic ; crushed

-= Instructions =-
Combine garlic, ginger, five-spice marmalade, honey and kecap manis in large bowl; add pork, toss pork to coat in marinade. Cover; refrigerate 3 hours or overnight. Drain pork; reserve marinade. Cook pork on heated oiled barbecue, burshing occasionally with reserved marinade, until cooked through. CRUNCHY NOODLE SALAD: Combine radish, capsicum, wombok, onion and noodles in large bowl. Combine remaining ingredients in screw-top jar; shake well. Pour dressing over salad; toss gently. Serve pork with salad.

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