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Spicy short ribs in mango marinade
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Ingredients
Directions
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Peel the mango, remove the pulp from the pit and cut into cubes. Mash together with half of the lemon juice, sweet soy sauce, sambal, pressed garlic, 2 teaspoons of coarsely ground pepper, a pinch of salt and 2/5 of the sesame oil. Use a quarter of this and spread the meat with it.
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Then put the meat in a plastic bag and put it in the refrigerator for at least 4 hours. Store the remaining marinade separately.
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Place the meat in an oven dish and place it in the oven. Switch the oven on at 140ºC and roast the meat for 3 hours. Then put the oven at 200ºC and spread the meat with some of the remaining marinade. Leave to roast for another 15 minutes, until the meat turns nicely.
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Cut the mini-romana heads in thin strips. Arrange them on a dish and sprinkle with a little salt. Sprinkle with the remaining sesame oil and the remaining lemon juice. Serve the meat on the lettuce, sprinkled with sesame seeds. Drip the remaining marinade over it.
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Nutrition
875Calories
Fat114% DV74g
Protein50% DV25g
Carbs9% DV26g
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