5-Spice Powder:
On dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes).
Grind the roasted peppercorns and 8 star anise in a blender or pepper mill.
Strain the blended seasonings.
Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds. Grind the seasonings until very fine.
Store in an airtight container.
INGREDIENTS:
1 k spareribs or pork shoulder
2 tbsp salt
2 tsp freshly ground black pepper
1/2 tsp five-spice powder
3 tbsp cornstarch
oil for deep-frying
PREPARATION:
Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens. Remove from the heat and stir-in the five-spice powder. Cool. Cut the spareribs along the individual bones. Rub lightly with salt and pepper mixture.
Cover and marinate in the refrigerator for 2 hours. Preheat the oil for deep-frying. Dust the spareribs with the cornstarch. Use a deep-fryer basket to carefully add the ribs into the oil. Deep-fry the submerged spareribs for 3 to 4 minutes. Remove and drain.Deep-fry the spareribs a second time, until they are crispy and cooked (about 1 minute). Drain. Serve with any remaining salt and pepper mix for dipping.
On dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes).
Grind the roasted peppercorns and 8 star anise in a blender or pepper mill.
Strain the blended seasonings.
Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds. Grind the seasonings until very fine.
Store in an airtight container.
INGREDIENTS:
1 k spareribs or pork shoulder
2 tbsp salt
2 tsp freshly ground black pepper
1/2 tsp five-spice powder
3 tbsp cornstarch
oil for deep-frying
PREPARATION:
Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens. Remove from the heat and stir-in the five-spice powder. Cool. Cut the spareribs along the individual bones. Rub lightly with salt and pepper mixture.
Cover and marinate in the refrigerator for 2 hours. Preheat the oil for deep-frying. Dust the spareribs with the cornstarch. Use a deep-fryer basket to carefully add the ribs into the oil. Deep-fry the submerged spareribs for 3 to 4 minutes. Remove and drain.Deep-fry the spareribs a second time, until they are crispy and cooked (about 1 minute). Drain. Serve with any remaining salt and pepper mix for dipping.
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