Spareribs with Salt and Pepper

Crisp, tender, and tasty, you won’t be able to resist bite after bite of the mouthwatering ribs. Keep the recipe handy—it's certainly going to be a favorite request.

Serves 4  Prep Time 15 minutes  Cooking Time 30 minutes

500 grams pork belly, skin removed and meat sliced into 2x2-inch pieces
1 teaspoon meat tenderizer
1 teaspoon five spice powder or ground cinnamon
1 tablespoon chopped garlic
2 tablespoons ginger juice
2 tablespoons liquid seasoning
2 tablespoons gin
1 tablespoon sesame oil
pinch of salt
1/4 teaspoon pepper
1 egg, beaten
5 cups cooking oil for deep-frying
1 cup cornstarch

For the topping
1 teaspoon Szechuan peppercorns or black peppercorns
1/4 teaspoon salt
1/4 cup corn oil
1/4 cup chopped garlic
1 stalk leek, sliced into 1-inch pieces
1 finger chili, sliced into rings

1  Mix together pork belly, meat tenderizer, and the rest of the seasonings. Marinate for at least 2 hours or overnight. When ready to cook, mix pork with beaten egg.

2  Heat oil in a deep pan. Dredge pork in cornstarch and fry in hot oil. Drain on paper towels and keep warm.

3  Make the topping: Heat wok or frying pan. Sauté peppercorns just until fragrant. Pound using a mortar and pestle until powder in form. Let cool and mix in salt; set aside.  

4  Using the same pan, heat oil and fry garlic until golden brown. Toss in leeks, chili, and peppercorn-salt mixture. Toss in fried pork. Transfer to a serving platter.

Shopping tip:  Look for Szechuan peppercorns in Chinese specialty stores like Little Store on the Hill on J. Abad Santos Street in San Juan.

Photography by Miguel Nacianceno | Food Styling by Katherine Sion of Heny Sison Culinary School (www.henysison.com) | Prop Styling by Rachelle Santos&a