Salt and pepper spareribs

Salt and pepper spareribs

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

The dry-roasting of the peppercorns and salt is a key process in the flavouring of these spareribs, but to lift them even higher in the flavour stakes, the ribs are also marinated and then twice-fried. You can buy the small, meaty ribs from your Asian butcher. The recipe for the spiced salt and pepper makes more than you’ll need here; store the leftover mixture in an airtight container for next time.

Ingredients

Quantity Ingredient
1 tablespoon shaoxing rice wine
1 tablespoon light soy sauce
2 tablespoons cornflour
600g short pork spareribs, cut into individual ribs
1 litre vegetable oil

Spiced salt and pepper

Quantity Ingredient
1 tablespoon black peppercorns
40g sea salt

Method

  1. To make the spiced salt and pepper, dry-roast the peppercorns in a small, heavy-based frying pan over a medium–low heat, shaking the pan often, for 3–4 minutes, or until fragrant. Cool, then transfer to a mortar (or an electric spice grinder) and pound with a pestle to form a powder. Return the pan to a medium heat and add the salt. Stir constantly for about 5 minutes, or until the salt starts to turn golden. Remove from the heat and cool, then add to the ground peppercorns.
  2. In a large bowl, combine the rice wine, soy sauce and cornflour with 2–3 tablespoons water to form a paste. Add the spareribs and evenly coat them in the mixture.
  3. Heat the oil in a large, heavy-based saucepan to 180°C, or until a cube of bread dropped into the oil turns deep golden in 15 seconds. Add the spareribs in two batches and deep-fry for 1–2 minutes, or until lightly browned. Remove and drain on paper towel.
  4. Reheat the oil to 200°C, or until a cube of bread dropped into the oil turns deep golden in 5 seconds (be careful as the oil is very hot). Add the spareribs in two batches and deep-fry until evenly browned and cooked through — remove a rib from the wok and slice the meat to see if it is cooked through. Remove, drain on paper towel, and serve with the spiced pepper and salt on the side.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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