Pork Ribs with Shitake Mushrooms and Rice

Name: Pork Ribs with Shitake Mushrooms and Rice
Total time: 7 h 15 min
Yield: 4
Cuisine: Asian, Korean
Ingredients: 4.5 pounds Spare rib; 4 tablespoons Plum sauce; 4 tablespoons honey; 4 tablespoons soy sauce; fresh Ginger root (peeled and grated); 4 tablespoons sesame oil; 4 tablespoons Rice vinegar; 1 teaspoon five spice powder; 3 tablespoons vegetable oil; 1 tablespoon butter; 7 ounces shiitake mushrooms (stalks removed); 2 red chile peppers (deseeded and finely chopped); 2 cloves garlic (finely chopped); 1 red Bell pepper (deseeded and sliced); 1 green Bell pepper (deseeded and sliced); 4 scallions (sliced); 0.5 cup pine nut; 2 tablespoons soy sauce; 1 cup Basmati rice (cooked according to packet instructions); 2 tablespoons toasted Sesame seeds

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 15 min.

Preparation

ready in 7 h. 15 min.

Ready in

Calories:

2725

calories

Calories

How many calories can I eat?

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Nutritional values

This comforting dish is packed with protein as well as B vitamins from the shitake mushrooms.

If you don't have shitake mushrooms available, feel free to use whichever variety you have available.

1 serving contains
(Percentage of daily recommendation)

Calorie	2,725 kcal	(130 %)
Protein	158.5 g	(162 %)
Fat	193.34 g	(167 %)
Carbohydrates	81.99 g	(55 %)
Sugar added	17.25 g	(69 %)
Roughage	5.85 g	(20 %)

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more nutritional values

Vitamin A	128.17 mg	(16,021 %)
Vitamin D	13.28 μg	(66 %)
Vitamin E	3.76 mg	(31 %)
Vitamin B₁	2.13 mg	(213 %)
Vitamin B₂	2.11 mg	(192 %)
Niacin	61.62 mg	(514 %)
Vitamin B₆	2.15 mg	(154 %)
Folate	49.01 μg	(16 %)
Pantothenic acid	4.64 mg	(77 %)
Biotin	10.59 μg	(24 %)
Vitamin B₁₂	5.44 μg	(181 %)
Vitamin C	105.89 mg	(111 %)
Potassium	2,050.09 mg	(51 %)
Calcium	277.42 mg	(28 %)
Magnesium	148.41 mg	(49 %)
Iron	15.26 mg	(102 %)
Iodine	0.9 μg	(0 %)
Zinc	23.96 mg	(300 %)
Saturated fatty acids	63.99 g
Cholesterol	616.51 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For the spare ribs: 4 ½ pounds
Spare rib; 4 tablespoons
Plum sauce; 4 tablespoons
honey; 4 tablespoons
soy sauce; fresh Ginger root (peeled and grated); 4 tablespoons
sesame oil; 4 tablespoons
Rice vinegar; 1 teaspoon
five spice powder

For the vegetables: 3 tablespoons
vegetable oil; 1 tablespoon
butter; 7 ounces
shiitake mushrooms (stalks removed); 2
red chile peppers (deseeded and finely chopped); 2 cloves
garlic (finely chopped); 1
red Bell pepper (deseeded and sliced); 1
green Bell pepper (deseeded and sliced); 4
scallions (sliced); ½ cup
pine nut; 2 tablespoons
soy sauce

To serve: 1 cup
Basmati rice (cooked according to packet instructions); 2 tablespoons
toasted Sesame seeds

How healthy are the main ingredients?

honey soy sauce sesame oil shiitake mushroom garlic soy sauce

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Preparation steps

For the spare ribs, place the ribs in a large pan of salted water, bring to a boil and simmer for 40 minutes or until the meat is tender. Drain well and place in a large bowl.

Mix the remaining ingredients together and mix into the ribs, ensuring they are evenly coated. Set aside to marinate for at least 6 hours.

Heat the oven to 425ºF.

Place the ribs and the marinade in a roasting pan and roast in the oven for 15 - 20 minutes, basting from time to time.

Meanwhile, cook the vegetables. Heat the oil and butter in a wok or deep skillet and gently fry the mushrooms until they have softened. Turn the heat to high and add the chile peppers, garlic, bell peppers and scallions.

Stir fry for 5 minutes then add the pine nuts and soy sauce.

Serve the ribs and vegetables with the sesame seeds scattered over and the rice alongside.