Spareribs with Melon and Cucumber Carpaccio
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,324 cal. | (63 %) | ||
| Protein | 105 g | (107 %) | ||
| Fat | 93 g | (80 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 34.8 μg | (58 %) | ||
| Vitamin B₁ | 3.8 mg | (380 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 41.3 mg | (344 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 33.3 μg | (74 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 2,091 mg | (52 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 10 mg | (67 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 33.7 g | |||
| Uric acid | 677 mg | |||
| Cholesterol | 294 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 2 kilograms Pork ribs
- 2 Tbsps Tomato paste
- 1 Tbsp Chinese 5 spice powder
- 1 tsp grated ginger
- 50 milliliters soy sauce
- 1 Cucumber
- 400 grams Watermelon
- 6 Radish
- 1 Lime (juice)
- 1 Tbsp honey
- 3 Tbsps olive oil (plus more for grill grates)
- 2 Tbsps chopped Pistachio
- mint
- 1 scoop Mozzarella
Preparation steps
Heat the grill to medium and lightly oil the grates, Rinse the pork ribs and blot dry. Bring a pot of water to a boil, add the ribs, reduce to a simmer and cook 15 minutes. Meanwhile, in a small bowl, stir together the tomato paste, five-spice powder, ginger and soy sauce. Pat the pork ribs dry, brush with the tomato paste mixture and grill, turning the ribs as they cook until cooked through, 15-20 minutes.
Rinse the cucumber and radish and thinly slice lengthwise. Clean and cut the melon flesh into thin long slices. Arrange on a plate, mix the lime juice with the honey and oil and drizzle over the melon. Place the ribs on a dish and sprinkle with pistachios and mint leaves. Drain the mozzarella, tear into pieces and scatter over the melon. Serve immediately.
