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SALT AND PEPPER PORK SPARERIBS

Ingredients:

1 kg MONTEREY PORK SPARERIBS, cut into small portions
cooking oil for deep-frying
1 tbsp iodized fine salt
1 tbsp cracked peppercorns
1 tsp sili labuyo, sliced and seeds removed
1 tbsp sliced and seeded green chilli finger
2 tbsp finely chopped red bell pepper
2 tbsp finely chopped green bell pepper
1 tbsp brown sugar

Marinade

1/2 cup Chinese rice wine
1/4 cup dark soy sauce
1/4 cup rice vinegar
6 cloves garlic, minced
1-1/2 tbsp sugar
1/2 tsp five spice powder
1/2 tsp iodized fine salt
1/2 tsp white pepper

Procedure:

  1. In a large bowl, combine marinade ingredients with pork. Cover and marinate for 2 hours. Keep in the refrigerator. Drain.
  2. In a large frying pan, heat oil to 375°F. Deep-fry spareribs until crisp and well browned. Set aside and pat with paper towels to remove any excess oil.
  3. In a separate pan over high heat, combine salt, cracked peppercorns, sili labuyo, and chili fingers. Cook until aromatic and the spices are slightly toasted.
  4. Add bell peppers and brown sugar. Add cooked spareribs and toss quickly until ribs are coated with spices and chilies. Turn off fire and serve immediately.

Makes 4 servings.

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