Spareribs with Salt and Pepper

Crisp, tender, and tasty, you won't be able to resist bite after bite of the mouthwatering ribs.

August 2011 | By
Spareribs with  Salt and Pepper
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August 2011

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.

ServesPrep 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

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.

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

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. 

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.

If you liked this, we highly recommend:  Pork Spareribs in Coconut Cream a & Coriander,
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