Servings
4
Preparation time
30 minutes
Waiting time: 1 hour
Ingredients
2 Rival Foods boneless ribs, cut in rib fingers
For the marinade:
4 cm ginger, grated
1 red pepper, chopped
2 garlic, minced
4 tbsp honey
1 orange, the juice
For the coleslaw:
3 tbsp lime juice
1 tsp sugar
4 tbsp coconut milk
1 tbsp sambal
2 tbsp sunflower oil
300 gr pointed cabbage, in wafer-thin strips
1 small winter carrot, thinly sliced
3 pineapple slices, cut into small pieces
2 tbsp Soerendeng
A bunch of coriander, chopped
2 spring onions, in rings
Sunflower oil for frying
Salt and pepper
Preparation
Make a marinade by mixing all ingredients together.
Place the boneless spare ribs in a bowl and pour the marinade over them. Let marinate for at least 1 hour.
Make a dressing from the lime juice, sugar, coconut milk, sambal and sunflower oil. Mix the dressing through the cabbage, carrot and pineapple and season the salad with salt and pepper and sprinkle with the serundeng and chopped coriander.
Remove the boneless ribs from the marinade (save the marinade for later) and fry them in a frying pan in plenty of oil until they are nicely browned on all sides. Place them on a plate and spoon over some of the marinade and finally divide the spring onion over them.
Serve with the coleslaw.
Tip
Puree the rest of the coconut milk together with 200 ml of orange juice and the remaining pineapple with a hand blender or in a blender. This way you have a delicious creamy smoothie to serve with this dish.
Or divide the leftover coconut milk into an ice cube tray and store in the freezer for next time.
