Salt & Pepper Spare Ribs

Another tasty Chinese/ Tai dish with lots of flavour.

This was a request. Not too dissimilar from the chicken version but still... a request is a request.

Ingredients;

1lb/ 500 g of Spare pork ribs (pork belly works great to) cut into manageable pieces.

1 Red bell pepper, finely chopped.

6 Spring onions, diagonally cut.

1 Onion chopped finely.

1 or 2 green finger chillies, de-seeded and finely chopped (if you leave the seeds in when frying they will smoke out your kitchen and make you cough!).

2 Cloves of crushed garlic.

2 Tablespoons of light soy sauce.

1 Tablespoon of rice wine vinegar (cooking wine if you can't find that).

1 Tablespoon of sesame/ vegetable oil.

4 Tablespoons of corn flour/ potato starch. (can use plain flour but wont be as crispy).

1 Teaspoon of 5 spice.

2 Teaspoons of salt.

1 Teaspoon of sugar.

(1 Teaspoon of ground ginger if you want it spicier).

1 Egg, scrambled.

Method;

1. Place the ribs in a large bowl and add the scrambled egg, soy sauce, rice wine, sesame oil and the corn flour. Mix well ensuring the porks is fully coated. If it isn't don't panic! Just add a little more flour to the mixture until it is. Set aside for 20-30 minutes to soak up the flavours.

Note: You can add 1 teaspoon of MSG to this mix to make it crispier although I personally don't use it.

2. Deep fry the ribs at around 180-190 C for around 10 minutes or until the meet is cooked through and the coating is golden brown in colour. You will need to turn them every 2 minutes or so to ensure all the meat cooks evenly. Drain and set aside.

3. In a small bowl mix up the sugar, 5 spice, salt and ginger.

4. Spray your wok/ heavy based frying pan with cooking oil and heat until it starts to smoke. Stir fry the onions, bell pepper and spring onions for a few minutes then add the chillies and garlic and continue cooking for a few more minutes.

5. Add to ribs to the pan and sprinkle some of the spice mix in, turn the contents and repeat until all has been added. A splash of rice wine at this point is always welcome if desired. 

Serve with chopped spring onions and if your taste buds need more encouragement just sprinkle more of the salt and pepper mix over the finished dish.