Thai Style Sticky Pork Ribs With Mango Salad Recipes

THAI-STYLE STICKY PORK RIBS WITH MANGO SALAD

Steps:

• Heat the oven to 170°C/150°C fan/gas 3½. Rub a little oil on the ribs, then put on the roasting rack in a large roasting tin. Season with salt and pepper and pour 350ml water into the tin. Cover the tin tightly with foil, then cook for 2 hours until the meat is tender (see Make Ahead). Remove the ribs and leave to cool if making ahead.
• When ready to serve, turn up the oven to 200°C/180°C fan/gas 6. Mix the barbecue sauce with the garlic, ginger, lime zest and juice. Put the cooked ribs on a foil-lined baking tray and brush generously all over with the barbecue sauce. Cook for 20 minutes until sticky and caramelised (or see Make Ahead).
• For the mango salad, first make the dressing. In the small bowl of a food processor whizz together the chilli, garlic, lime juice, fish sauce, oil, sugar and shrimp paste. (Or finely chop the chilli and garlic and put in a bowl, then add the lime juice, fish sauce, oil, sugar and shrimp paste and mix well.) Toss the dressing in a serving bowl with the mango, papaya, shallot, chopped peanuts and herbs. Serve straightaway with the ribs.

THAI PORK CHOPS WITH CHUNKY MANGO SALAD

Steps:

• To make the dressing, mix the sweet chilli sauce, lime juice, and 1 tbsp of the sesame oil in a bowl, stirring to combine.
• Take 1tbsp of the dressing mixture and put it in a separate bowl, then add the fish sauce, remaining sesame oil, half the coriander, the garlic, and the pork, and toss so the meat is well coated.
• Preheat the grill. In a serving bowl, mix the cucumber, mango, onion, and remaining coriander. Grill the pork for 2-3 minutes on each side, until cooked through. Dress and season the salad, and serve with the pork, along with some rice, if you like.

MARINATED THAI-STYLE PORK SPARERIBS

Steps:

• 1. Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.
• 2. Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.
• 3. Preheat oven to 350°F. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply colored and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve with small bowls of Thai Chile-Herb Dipping Sauce .