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.
Makes: 2 - 4 servings
500g pork spare ribs, chopped into 4cm lengths
1 (2cm) piece fresh ginger, crushed
1 teaspoon Sichuan peppercorns
1 tablespoon rice wine, divided
200ml vegetable oil, for frying
5 tablespoons dark brown soft sugar
2 teaspoons salt
600ml chicken stock or water
1 1/2 tablespoons vinegar
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds (optional)
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Bring a large pot of water to the boil. Add pork ribs, ginger, Sichuan peppercorns and 1/2 the rice wine. Bring back to the boil. Skim off any scum that forms on the surface. Simmer over medium-low heat for 80 minutes. Drain and set aside.
Heat oil in a wok over high heat until hot. Pan-fry the ribs until lightly brown. Remove.
Place the ribs, dark brown soft sugar, salt, remaining rice wine and chicken stock into a clean wok. Cook over medium heat until the wok is almost dry.
Drizzle in the vinegar and sesame oil and toss well. Transfer to a serving dish and cool. Garnish with sesame seeds and serve.