A spicy sauce and a sprinkle of Sichuan salt-and-pepper give simple ribs a delicious Asian twist.
800g lean pork spare ribs (bony type)
4 cups vegetable oil
½ cup coriander leaves
Sichuan salt-and-pepper* to taste
For the sauce
2 tbsp sugar
1 tbsp light soy sauce
1 tbsp minced ginger
1 tbsp minced garlic
2 tbsp Chinese black vinegar
For the marinade
1 tsp dark soy sauce
½ tsp Shaoxing wine
½ tsp chilli oil
1 tsp cornflour
1. To make the sauce, boil all ingredients in a small pot with 2 tbsp water until the sugar dissolves. Leave to cool.
2. To make the marinade, combine all ingredients.
3. Cut the pork ribs into two rib pieces. Pour the marinade over the pork and leave to marinate for 40 minutes.
4. Heat the oil in a wok until very hot. Deep-fry the ribs, turning occasionally, until they are golden brown and cooked through; about 6 minutes. Remove with a slotted spoon and drain well on kitchen paper. Strain, cool and reserve the oil for another day.
5. Pile the ribs onto the centre of a large plate and sprinkle with coriander. Serve with the sauce and Sichuan salt-and-pepper.
*Tip: to make Sichuan salt-and-pepper toast 1 tsp each of salt and Sichuan pepper in a warm frying pan until fragrant, then pound to fine powder using a mortar and pestle.
Goes well with Hot and sour SIchuan noodles