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Chinese cooking wine fresh ginger white sugar pork spare ribs peppercorns salt rice noodles oil all-purpose mayonnaise spring onions lemon
Viewed: 41 - Published at: 6 years agoIngredients
- 1/4 cup Chinese cooking wine
- 2/3 cup fresh ginger, peeled, finely grated
- 1 tsp white sugar
- 1 1/4 lb pork spare ribs, cut into bite-size pieces
- 1.5 oz szechuan peppercorns
- 2 tbsp sea salt flakes
- 7 oz rice noodles
- None None oil, for deep-frying
- 1/2 cup all-purpose flour
- 1/4 cup mayonnaise
- 2 None spring onions, finely sliced
- 1/2 None lemon, juiced, plus wedges, to serve
Method
- Combine cooking wine, ginger and sugar. Add pork. Set aside for 30 mins to marinate.
- In a frying pan, toast peppercorns and salt flakes over medium heat for 5 mins. Crush coarsely.
- Cover noodles with boiling water. Set aside for 10 mins. Drain.
- Drain ribs. Heat oil in a wok over medium heat. Mix flour with 3/4 of the pepper mixture. Dust ribs. Working in batches, deep-fry ribs for 2-3 mins. Drain on paper towels. Increase heat to high. Re-fry ribs for 1-2 mins, until golden and crisp. Drain.
- Combine mayonnaise, onions and lemon juice. Toss with drained noodles.
- Serve pork on a bed of noodles, sprinkled with remaining pepper mixture, with lemon wedges on the side.
