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; 2 tablespoons finely chopped garlic; 2 teaspoons roasted ground Sichuan peppercorns; 2 teaspoons rice wine or dry sherry; 1 teaspoon salt; 450 g/1 lb boneless meaty spareribs or pork shoulder; 350 ml/12 fl oz peanut oil; 1 teaspoon sesame oil; 2 teaspoons light soy sauce; ½ teaspoon chilli powder; 2 teaspoons cornflour

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

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