serves
4
prep
20 minutes
cook
1:30 hour
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
1:30
hour
difficulty
Mid
level
Ingredients
- 500 ml (2 cups) Chinese rice wine (Shaoxing) (see note)
- 2 tbsp five-spice powder
- 1 kg pork spare ribs, cut into rib pieces
- 8 cloves garlic, 4 bruised, 4 thinly sliced
- 8 cm piece ginger, peeled, thinly sliced
- 4 dried long red chillies
- 6 star anise
- 2 cinnamon quills
- 55 g (¼ cup) caster sugar
- 2 tsp salt
- 1 litre vegetable oil, for deep-frying
- 1 long red chilli, sliced
- 1 long green chilli, sliced
- 1 tbsp sea salt
- 1 tsp Sichuan peppercorns (see note), toasted
- 2 tbsp chilli oil
Marinating time overnight
Instructions
Combine the Chinese rice wine and five-spice powder in
a bowl, add ribs and mix to coat. Cover and refrigerate overnight. Drain and discard marinating liquid.
Place ribs, bruised garlic, ginger, dried chillies, star anise, cinnamon, sugar and salt in a large saucepan and cover with water. Place over high heat and bring to the boil. Reduce heat to medium and cook for 1 hour or until tender. Drain and discard liquid and spices. Place ribs on a wire rack set over a tray to dry out.
Meanwhile, heat oil in a large saucepan over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Fry sliced garlic and sliced red and green chillies for
1 minute or until golden. Remove with a slotted spoon and set aside. Working in batches, fry ribs for 4 minutes or until crispy. Drain on paper towel. Using a mortar and pestle, lightly crush sea salt and Sichuan peppercorns. Scatter fried garlic, chillies and Sichuan peppercorn salt over ribs and serve drizzled with chilli oil.
Note
• Chinese rice wine (Shaoxing) and Sichuan peppercorns are available from Asian food shops.
Photography Brett Stevens
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.