Light Bites Recipes - Spicy Pork Spareribs Recipe

Ingredients

• 675-900g/1 1/2-2lb meaty pork spareribs

• 5ml/1 tsp Sichuan peppercorns

• 30ml/2 tbsp coarse sea salt

• 2.5ml/1/2 tsp Chinese five-spice powder

• 25ml/1 1/2 tbsp corn flour (cornstarch)

• groundnut (Peanut) oil, for deep-frying

• coriander (cilantro) sprigs, to garnish

For the marinade:

• 30ml/2 tbsp light soy sauce

• 5ml/1 tsp caster (superfine) sugar

• 15mlll tbsp dry sherry ground black pepper

Serves 4

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Method:

1. Using a sharp, heavy cleaver; chop the spareribs into pieces about 5cm/2in long. Place them in a shallow dish and set aside.

2. Heat a wok to medium heat. Add the Sichuan peppercorns and salt and dry-fry for about 3 minutes, stirring until the mixture colors slightly. Remove from the heat and stir in the five-spice powder. Cool, then grind to a fine powder. 

3. Sprinkle 5ml/1 tsp of the spice powder over the spareribs and rub in well with your hands. Add all the marinade ingredients and toss the ribs to coat thoroughly. Cover and leave in the refrigerator to marinate for about 2 hours.

4. Pour off any excess marinade from the spareribs. Sprinkle the ribs with the corn flour and mix to coat evenly.

5. Deep fry the spareribs in batches for 3 minutes until golden. Remove and set aside.

6. When all the batches have been cooked, reheat the oil and deep-fry the ribs for a second time for 1-2 minutes, until crisp and thoroughly cooked. Drain on kitchen paper.

7. Transfer the ribs to a warm serving platter and sprinkle over 5-7.5ml/1-1 1/2 tsp of the remaining spice powder. Garnish with coriander sprigs and serve immediately.