Pork Ribs in Peppercorn Sauce

Name: Pork Ribs in Peppercorn Sauce
Cuisine: China
Ingredients: 3 spring onions/scallions; 3 spring onions/scallions; 5 ml/1 tsp whole Sichuan peppercorns; 450 g/1 lb pork ribs, cut into 2.5 cm/1 in lengths; 25 g/1 oz ground ginger; 30 ml/2 tbsp sesame oil 30 ml/2 tbsp Shaoxing wine or dry sherry; 30 ml/2 tbsp sesame oil 30 ml/2 tbsp Shaoxing wine or dry sherry; 30 ml/2 tbsp sesame oil 30 ml/2 tbsp Shaoxing wine or dry sherry; 2.5 ml/½ tsp ground Sichuan peppercorns; 5 ml/1 tsp caster/superfine sugar; 5 ml/1 tsp caster/superfine sugar; 3 fresh red chillies, seeded and sliced into strips

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Ribs are given a hot and spicy marinade before being steamed in this dish from Hunan. In some local restaurants the recipe is also adapted to use carp as well as pork ribs. However, pork ribs on their own are wonderfully succulent and savoury. This dish is perfect served as an appetizer.

Ingredients

3 spring onions/scallions
5 ml/1 tsp whole Sichuan peppercorns

Asia
China
Hunan
Starter

Method

Bring a pan of water to the boil. Add the spring onions, peppercorns and ribs and bring back to the boil. Simmer for 30 minutes. Remove from the heat and leave to steep for 15 minutes.
Place a dish inside a steamer. Remove the ribs with a slotted spoon and put them into the dish. Mix together the ginger, chillies, sugar, ground peppercorns, sesame oil and wine