Pork Ribs with Shitake Mushrooms and Rice
1 hr 15 min.
ready in 7 h. 15 min.
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.
Author of this recipe:
- For the spare ribs
- 4 ½ lbs Spare rib
- 4 Tbsps Plum sauce
- 4 Tbsps honey
- 4 Tbsps soy sauce
- fresh ginger (peeled and grated)
- 4 Tbsps sesame oil
- 4 Tbsps Rice vinegar
- 1 tsp five spice powder
- For the vegetables
- 3 Tbsps vegetable oil
- 1 Tbsp butter
- 7 ozs shiitake mushrooms (stalks removed)
- 2 red chili peppers (deseeded and finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 red Bell pepper (deseeded and sliced)
- 1 green Bell pepper (deseeded and sliced)
- 4 scallions (sliced)
- ½ cup Pine nuts
- 2 Tbsps soy sauce
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.