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midweek meal.

INGREDIENTS SERVES 2 1/2tsp Szechuan peppercorns 1tsp coarse or rock salt 1/2tsp coarse black pepper 450g pork spare ribs (short cut ribs) For the marinade: 1tbsp water 1 heaped tbsp cornstarch 1/2tsp five spice powder For the stir fry: 1l vegetable oil 1 red chilli (finely sliced) 1 spring onion (finely sliced) DIRECTIONS Gently heat the Szechuan peppercorns in a dry pan for one minute. Cool and grind in a pestle and mortar or a pepper grinder.

Mix the salt, black pepper and Szechuan peppercorns together.

Place the spare ribs, water, cornstarch and five spice powder into a large bowl. Mix well, clingfilm and marinate for at least three hours in the refrigerator.

To cook the spare ribs, heat the vegetable oil in a wok or deep frying pan. A good test is to drop a cube of bread into the hot oil and it should brown in 30 seconds. Add the spare ribs and cook for one minute, Remove the ribs, drain well and set aside.

Now heat the oil again until it is almost smoking. Return the spare ribs to the hot oil and cook until they start to turn brown. Drain on absorbent kitchen paper.

Did Remove all the oil from the wok and quickly stir fry the sliced chilli and spring onion.

Add the cooked spare ribs to the wok, sprinkle the salt and pepper mixture over the ribs. Quickly mix all the components together and remove immediately from the heat.

This Serve with a finger bowl of warm water and a lemon slice.

l Recipe courtesy of wingyipstore.com

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Title Annotation:Features
Publication:The Press and Journal (Aberdeen,Scotland)
Article Type:Recipe
Date:May 11, 2019
Words:267
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