Photo: Sam Loyd
Chinatown-Inspired Pork Ribs with Scallion Rice
20 ingredients
Serves 6.
openrecipes
Pork spareribs cook in less than an hour, thanks to the use of a microwave. They’re served with scallion rice, which soaks up the flavorful char siu sauce. The recipe was created by Chef Michael Voltaggio.
Estimated Nutrition (whole recipe, rough)
848
Calories
35g
Protein
42g
Fat
83g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 lb. pork spareribs, cut into individual ribs
- 2 Tbs. sesame oil
- 1 tsp. kosher salt
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup hoisin sauce
- 3 Tbs. honey
- 1 tsp. toasted onion powder
- 1 tsp. roasted garlic powder
- 1/2 tsp. Chinese five spice
- 2 tsp. ginger powder
- 1 Tbs. cider vinegar
- 1 Tbs. beet powder or 1 tsp. red food coloring (optional)
- For the scallion rice:
- 1/2 cup thinly sliced green onions, white and light green portions
- 2 tsp. vegetable oil
- 1 cup long-grain rice
- 2 cups water
- 1 tsp. kosher salt
- Green portion of green onions, thinly sliced on the bias, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes