Spicy Spareribs

Ingredients:

Serves 4

1 k meaty pork spareribs

1 tsp szechuan peppercorns

2 tbsp coarse sea salt

1/2 tsp five-spice chinese powder

1 1/2 tbsp cornflour

oil, for frying

Marinade:

2 tbsp light soy sauce

1 tsp sugar

1 tbsp chinese rice wine

ground black pepper

Using a sharp, heavy cleaver, chop the spareribs into pieces about 5cm/2 in long, or ask your butcher to do this for you. Place them in a shallow dish and set aside.

Heat a wok to medium heat. Add the szechuan peppercornd and salt and dry-fry for about 3 minutes, stirring constantly, until the mixture colours slightly. Remove from the heat and stir in the five-spice powder. set aside to cool.

Grind the cooled spice mixture in a mortar with pestle to
a fine powder

Sprinkle 1 tsp of the spice powder ocer the spareribs and rub in well with your hands. Add all the marinade ingredients and toss the ribs to coat thoroughly. Cover and leave in the refrigerator to marinate for about 2 hours, turning occasionally.

Pour off any excess marinade from the spareribs. Sprinkle the ribs with the cornflour and mix to coat evenly.

Half-fill a wok with oil and heat to 180c. Deep-fry the spareribs in batches for 3 minutes until golden brown. Remove and set aside. When all the batches have been cooked, reheat the oil to 180c and deep fry the ribs for the second time for 1-2 minutes, until criso and thoroughly cooked. Drain on kitchen paper. Transfer the ribs to a warm serving platter and sprinkle over 1 - 1 1/2 tsp of remaining spice powder. Serve immediately.