Hot and Spicy Pork Ribs
What You Will Need
Ingredients
- 300g Squid Paste
Marinade
- 600g Pork ribs, cut into individual pieces
- 2 tsp Oil
- 1 pkt Lee Kum Kee Ready Sauce for Kung Pao Chicken
- 1 bunch Choy sum, cut into 5cm lengths
- 1 bunch Baby bok choy, cut lengthways into wedges
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 1 tsp Lee Kum Kee Premium Soy Sauce
- A handful of sesame seeds
- A handful of finely sliced spring onion
- 1 Long red chilli, finely sliced
Made with
Lee Kum Kee products
How to make it
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Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 25 mins.
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Drain the ribs very well, then place into a large mixing bowl. Add the Lee Kum Kee Ready Sauce for Kung Pao Chicken and 2 tsp oil into the bowl and mix through to evenly coat the ribs.
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Heat the grill to high. Grill the ribs for 15-20 mins, turning from time to time until shiny and slightly charred in places.
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Meanwhile, cook the choy sum and bok choy in a steamer over a saucepan of simmering water for 1 min or until the vegetables are bright green. Quickly use tongs to transfer the vegetables to a bowl of iced water to refresh. Drain and then place into a serving dish and sprinkle over the Lee Kum Kee Pure Sesame Oil and Lee Kum Kee Premium Soy Sauce.
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If desired, garnish cooked ribs with chilli, spring onion, and sesame seeds. Serve with white rice and steamed choy sum and baby bok choy.