Sticky rib hot pot
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Sticky rib hot pot

By Katie Hiscock

Contains pork – recipe is for non-Muslims only

Combine sticky ribs and a hot pot to make this fabulous family-sized casserole. It’s full of flavour, with pork ribs, sweet potato, red peppers and mangetout

  • Prep:10 mins
    Cook:1 hrs 10 mins
  • More effort

Nutrition per serving

  • kcal 360
  • fat 23g
  • saturates 8g
  • carbs 23g
  • sugars 0g
  • fibre 3g
  • protein 17g
  • salt 1.4g

Ingredients

  • 3 tbsp Lee Kum Kee Hoisin Sauce
  • 2 tbsp Lee Kum Kee Premium Dark Soy Sauce
  • 1tbsp Lee Kum Kee Seasoned Rice Vinegar
  • 3 tbsp no-salt chicken stock or water (optional, see tip)
  • 500-600g pork ribs, cut into individual ribs
  • 2 tbsp cornflour
  • 1 tbsp Lee Kum Kee Sesame Wok Oil
  • 1 garlic clove, finely sliced
  • 1 tbsp grated ginger
  • 4 spring onions, cut into lengths, green tops finely sliced to serve
  • 1 red pepper, cut into chunks
  • 1 small sweet potato, cut into chunks
  • 100g mangetout, cut into strips

Tip

RECIPE TIP
If you want a saucier dish, be sure to add the chicken stock or water to the marinade.

Method

  1. Combine the Hoisin Sauce, Premium Dark Soy Sauce, Seasoned Rice Vinegar and chicken stock or water in a bowl, then add the ribs. Leave to marinate for at least 30 mins – you can put the ribs in the fridge overnight, if you like.

  2. Heat the oven to 150C/130C fan/gas 3. Drain the ribs well (set aside any marinade) and toss in the cornflour. Heat the Sesame Wok Oil in a wok, then add the ribs, garlic ginger and spring onion and fry until the ribs are golden, being careful not to burn the garlic. Season well. Add the remaining marinade along with 100ml water and bring to a boil. Tip the mixture into a casserole dish, then stir in the red pepper and sweet potato. Cover with a tight-fitting lid. Put a piece of parchment under the lid if it isn’t tight fitting – this will help seal in the steam.

  3. Cook in the oven for 50 mins, then stir in the mangetout and cook for 10 mins more. Sprinkle over the remaining spring onion to serve.

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