Iiaoyan Pai Gu

Name: Iiaoyan Pai Gu (Salt and Pepper Spareribs)
Yield: Serves 4 as Part of a Chinese Meal, or 2 as a Single Dish.
Cuisine: China
Ingredients: 1 teaspoon five-spice powder; 350 ml/12 fl oz peanut oil; 2 tablespoons finely chopped garlic; 2 teaspoons rice wine or dry sherry; 2 teaspoons roasted ground Sichuan peppercorns; 450 g/1 lb boneless meaty spareribs or pork shoulder; 1 teaspoon sesame oil; ½ teaspoon chilli powder; 1 teaspoon salt; 2 teaspoons light soy sauce; 2 teaspoons cornflour

Salt and Pepper Spareribs

Preparation info

Serves
4
as Part of a Chinese Meal, or 2 as a Single Dish.

Difficulty
Easy

Appears in

The Taste of China

By Ken Hom

Published 1990

About

Shanghai chefs especially know how to coax out all of pork’s best qualities. Here it is marinated, fried, and then stir-fried in a savoury mixture of spices. I have modified the Lao Fandian restaurant’s recipe for convenience but without detracting from its excellent taste. And I have used boneless spareribs.

Ingredients

450 g/1 lb boneless meaty spareribs or pork shoulder
2 teaspoons

Asia
China
Dinner
Main course
Spicy

Method

Cut the pork into 25-mm/1-in cubes and combine it with the soy sauce, rice wine or sherry, salt, sesame oil, and cornflour. Set aside for 15 minutes.

Heat a wok or large frying pan until hot. Add the oil, and when it is medium hot, deep