Name: Salt and pepper pork spare ribs
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 600 gram pork spare ribs, cut into bite-size pieces; 1/4 cup chinese cooking wine; 60 gram peeled, finely grated ginger; 1 teaspoon white sugar; 2 tablespoon sea salt flakes; 1/4 cup szechuan peppercorns; 200 gram rice stick noodles; oil, for deep-frying; 1/2 cup plain flour; 1/4 cup mayonnaise; 2 green onions, finely sliced; 1/2 lemon, juiced, plus wedges, to serve

Ingredients

600 gram pork spare ribs, cut into bite-size pieces

1/4 cup chinese cooking wine

60 gram peeled, finely grated ginger

1 teaspoon white sugar

2 tablespoon sea salt flakes

1/4 cup szechuan peppercorns

200 gram rice stick noodles

oil, for deep-frying

1/2 cup plain flour

1/4 cup mayonnaise

2 green onions, finely sliced

1/2 lemon, juiced, plus wedges, to serve

Method

1.Marinate pork in combined wine, ginger and sugar for 30 minutes.

2.In a frying pan, fry peppercorns and salt flakes over medium heat for 5 minutes. Crush coarsely.

3.Cover noodles with boiling water. Set aside for 10 minutes.

4.Drain ribs. Heat oil in a wok on medium. Mix flour with 3/4 pepper mixture. Dust ribs. Deep-fry in 2 batches for 2-3 minutes each. Drain on paper towel. Increase heat to high. Re-fry ribs in batches for 1-2 minutes, until golden and crisp. Drain.

5.Combine mayonnaise, onions and juice. Toss through drained noodles.

6.Serve pork on noodles, sprinkled with remaining pepper, with lemon wedges.

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Ingredients

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