Ingredients

• 2 garlic cloves, crushed
• 2cm piece fresh ginger, finely grated
• 1/4 cup crunchy peanut butter
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 1/2 tablespoons hot chilli sauce (see notes)
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 teaspoons sesame oil
• 700g pork belly (spare) ribs
• 2 Lebanese cucumbers, seeded, thinly sliced
• 2 tablespoons rice wine vinegar
• 1 green onion, cut into thin strips
• 2 long red chillies, thinly sliced
• 1/2 cup roasted salted peanuts, chopped
• Steamed jasmine rice, to serve
• Green oak lettuce, to serve
• Fresh coriander sprigs, to serve

Method

• Step 1 Place garlic, ginger, peanut butter, lime juice, sauces, sugar and oil in a blender or small food processor. Blend until smooth. Place mixture in a large shallow glass or ceramic dish. Add pork to marinade. Turn to coat. Cover. Refrigerate for 6 hours or overnight.
• Step 2 One hour before serving, combine cucumber and vinegar in a bowl. Season with salt and pepper. Cover. Refrigerate until required.
• Step 3 Heat a well-greased barbecue grill on medium-high heat. Drain pork, reserving marinade. Cook pork, turning occasionally, for 8 to 10 minutes or until cooked through.
• Step 4 Meanwhile, place reserved marinade and 1/4 cup water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 3 to 4 minutes or until thickened slightly.
• Step 5 Drizzle pork with sauce. Sprinkle with green onion and a little chilli. Drain cucumber. Serve pork with peanuts, rice, lettuce, pickled cucumber, remaining chilli and coriander sprigs.