- Serves4
- Cook time10 minute
- Prep time15 minute, + 5 mins resting time
Simple yet tasty, this Chermoula pork rib recipe makes for a great midweek dinner. Served with a fresh tabouli salad and yoghurt dressing, the family will be diving back for seconds. You can whip it up in just 30 minutes.
Ingredients
- ½ cup coriander leaves
- ½ cup parsley leaves
- ½ cup mint leaves
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 2 tbs lemon juice
- ¼ cup (60ml) olive oil
- 200g Greek-style yoghurt
- 8 Coles Australian Pork Spare Ribs Large Tray
- Coles Deli Quinoa Tabouleh, to serve
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Place the coriander leaves, parsley, mint, cumin, coriander, turmeric, lemon juice and oil in a small food processor and process until finely chopped.Step 2
Combine 1 tbs of the chermoula herb mixture and yoghurt in a small serving bowl. Cover and place in fridge until required. Combine pork and remaining chermoula in a large bowl.
Step 3
Heat a chargrill over medium-high heat. Cook pork for 4 mins each side or until just cooked through. Transfer to a plate. Cover and set aside for 5 mins to rest.Step 4
Divide the tabouleh and pork among serving plates. Serve topped with a dollop of chermoula yoghurt.
Chermoula pork ribs
- Serves4
- Cook time10 minute
- Prep time15 minute, + 5 mins resting time
Ingredients
- ½ cup coriander leaves
- ½ cup parsley leaves
- ½ cup mint leaves
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 2 tbs lemon juice
- ¼ cup (60ml) olive oil
- 200g Greek-style yoghurt
- 8 Coles Australian Pork Spare Ribs Large Tray
- Coles Deli Quinoa Tabouleh, to serve
Method
Step 1
Place the coriander leaves, parsley, mint, cumin, coriander, turmeric, lemon juice and oil in a small food processor and process until finely chopped.Step 2
Combine 1 tbs of the chermoula herb mixture and yoghurt in a small serving bowl. Cover and place in fridge until required. Combine pork and remaining chermoula in a large bowl.
Step 3
Heat a chargrill over medium-high heat. Cook pork for 4 mins each side or until just cooked through. Transfer to a plate. Cover and set aside for 5 mins to rest.Step 4
Divide the tabouleh and pork among serving plates. Serve topped with a dollop of chermoula yoghurt.