Twist up the weeknight barbecue with these sweet and spicy pork rib lettuce cups.
- Place garlic, ginger, soy sauce, hot chilli sauce, fish sauce, mirin, sesame oil, sugar and 1/2 the onion in a small food processor. Process until combined and almost smooth. Transfer mixture to a large glass or ceramic bowl. Add ribs. Turn to coat. Cover. Refrigerate for 6 hours or overnight, if time permits.
- Heat a greased barbecue hotplate or grill over medium-high heat. Drain ribs, reserving marinade. Cook ribs, turning occasionally, for 6 to 8 minutes or until browned and cooked through.
- Meanwhile, cook noodles following packet directions. Drain. Refresh under cold water. Drain.
- Transfer ribs to a board. Cut ribs into 1cm-thick slices. Place in a heatproof bowl. Cover to keep warm.
- Place reserved marinade in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 2 to 3 minutes or until thickened slightly. Pour over ribs. Toss to coat. Place noodles and ribs in lettuce cups. Sprinkle with chilli and remaining onion.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set