Name: Salt and Pepper Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1kg pork belly ribs or spare ribs; 1 tbsp light soy sauce; 1 tbsp Shaoxing wine or dry sherry; 2 garlic cloves, crushed; 1 tsp grated fresh ginger; 1 tbsp cornflour; 1 tbsp plain flour; Vegetable oil, for frying; 1 onion, thinly sliced; 1 red pepper, thinly sliced; 1–2 red chillies, sliced; 2 spring onions, sliced; 2 tbsp salt-and-pepper seasoning

Method

15 mins prep30 mins cook45 mins total

Put the ribs in a large saucepan, cover with water and bring to a simmer. Cook gently for 45 minutes, skimming any foam. Drain and pat very dry.
Toss the ribs with the soy sauce, Shaoxing wine, garlic and ginger. Leave for 10 minutes.
Mix the cornflour and plain flour, then toss the ribs through the mixture until lightly coated.
Heat 2cm oil in a deep frying pan to 180°C. Fry the ribs in batches for 5–7 minutes until crisp and golden. Drain on kitchen paper.
Carefully pour away all but 1 tbsp of the oil. Stir-fry the onion and pepper for 2–3 minutes, then add the chilli and spring onions.
Return the ribs to the pan, sprinkle over the salt-and-pepper seasoning and toss for 1 minute. Serve immediately.