Neil Perry's spiced pork spare ribs, and hot and sour Sichuan noodles

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This was published 6 years ago

Neil Perry's spiced pork spare ribs, and hot and sour Sichuan noodles

A spicy sauce and a sprinkle of Sichuan salt and pepper give a simple meal of ribs and noodles a delicious Asian twist.

By Neil Perry

A spicy sauce and a sprinkle of Sichuan salt-and-pepper give a simple meal of ribs and noodles a delicious Asian twist.

Spiced pork spare ribs

Serves 4 (as a share dish)

Spiced pork spare ribs.

Spiced pork spare ribs.Credit: William Meppem

800g lean pork spare ribs (bony type)

4 cups vegetable oil

½ cup coriander leaves

Sichuan salt-and-pepper*, to taste

*Tip: to make, toast 1 tsp each of salt and Sichuan pepper in a warm frying pan until fragrant, then pound to fine powder using a mortar and pestle.

For the sauce

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2 tbsp sugar

1 tbsp light soy sauce

1 tbsp minced ginger

1 tbsp minced garlic

2 tbsp Chinese black vinegar

For the marinade

1 tsp dark soy sauce

½ tsp Shaoxing wine

½ tsp chilli oil

1 tsp cornflour

1 egg

1. To make the sauce, boil all ingredients in a small pot with 2 tbsp water until the sugar dissolves. Leave to cool.

2. To make the marinade, combine all ingredients.

3. Cut the pork ribs into tworib pieces. Pour the marinade over the pork and leave to marinate for 40 minutes.

4. Heat the oil in a wok until very hot. Deep-fry the ribs, turning occasionally, until they are golden brown and cooked through; about 6 minutes. Remove with a slotted spoon and drain well on kitchen paper. Strain, cool and reserve the oil for another day.

5. Pile the ribs onto the centre of a large plate and sprinkle with coriander. Serve with the sauce and Sichuan salt-and-pepper.

Hot & sour Sichuan noodles

Serves 4 (as a share dish)

Hot & sour Sichuan noodles.

Hot & sour Sichuan noodles.Credit: William Meppem

350g fresh Shanghai noodles

1 Lebanese cucumber, peeled, seeded and julienned​

3 Chinese cabbage leaves, shredded

2 tbsp julienned ginger

¼ cup julienned spring onions

¼ cup pickled ginger, drained

¼ cup bean sprouts

½ tsp Sichuan peppercorns, roasted and ground

For the spiced sauce

6 tbsp kecap manis

6 tbsp Chinese black vinegar

4 tbsp Japanese soy sauce

1 tbsp chilli oil (or to taste)

1. To make the sauce, put all ingredients in a bowl and mix.

2. Cook the noodles in a large pot of boiling water for 2 minutes, then drain, refresh in iced water and drain again.

3. Toss the vegetables and noodles together, then dress with the sauce and toss lightly.

4. To serve, arrange in the centre of a large shallow bowl or platter and sprinkle with Sichuan pepper.

Wine Match Running With Bulls Tempranillo 2015, Barossa Valley, SA, $20 With alluring aromas of mocha, nutmeg and a touch of blueberry, this wine hits the palate like velvet. It's medium-bodied and brimming with delicious layers of textured fruit.

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