About this recipe: This is a classic Sichuan dish, which is ideal as a cold starter. Pork ribs are simmered until soft, then pan-fried until golden and served with a sweet and sour sauce. This dish also does well as a main course.
Yummo this was so good... I used peppercorns as I had no Szechuan Berries, also raw sugar as I just ran out of brown. Will definitely be making this again but with a tad less sugar & maybe some chilli for a nice kick - 22 Sep 2015 (Review from Allrecipes AU | NZ)