Vietnamese · Dinner
Rice with Grilled Pork Ribs and Pickled Vegetables
Grilled bone-in pork ribs marinated in fish sauce, garlic and caramelized sugar, served over steamed jasmine rice with quick-pickled carrot, daikon and cucumber. Finished with scallion oil and a fish sauce dipping sauce balancing smoky char, sweetness, and sharp pickled crunch.
$6
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
635Calories
41.8gProtein
31.5gFat
51.2gCarbs
17.8gSugar
3.1gFiber
2355mgSodium
133mgChol
10.7gSat Fat
845mgPotassium
82mgCalcium
3.1mgIron
1.1mcgVitamin B12
13mgVitamin C
gluten-free
protein-rich
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Cut the pork ribs into individual pieces and pat dry with paper towel. Mince the garlic and shallot, julienne the carrot and daikon, and slice the cucumber, scallion and chili.
2
Marinate
Combine the ribs with fish sauce, brown sugar, garlic, shallot, black pepper and 1 teaspoon vegetable oil. Marinate in the fridge for 60 minutes.
3
Macerate
Toss the carrot, daikon and cucumber with rice vinegar, sugar and salt. Let sit at room temperature for 15 minutes.
4
Grill
Heat a grill or grill pan to medium-high. Cook the ribs for 12 to 15 minutes, turning every 3 minutes, until charred and meat pulls easily from bone.
5
Plate
Mound the jasmine rice on a plate, lay the ribs alongside, drizzle with scallion oil, add pickled vegetables and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz424g, bone-in pork ribs
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp shallot
- 1 tsp1 tsp black pepper
- 4 tsp4 tsp vegetable oil, divided
- 1 1/2 cup280g cooked jasmine rice
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 1/2 cup50g cucumber
- 4 tbsp60ml rice vinegar
- 2 tsp2 tsp sugar, for the pickle
- 2 pinch2 pinch salt, for the pickle
- 2 tbsp2 tbsp scallion
- 2 tbsp2 tbsp fish sauce, for dipping sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar, for dipping sauce
- 11 small chili
- 4 tbsp60ml water, for dipping sauce
