Salt & Pepper Pork Spare Ribs

Prep Time
Cook Time
Ready In

"From Recipe + March *17."

Original recipe yields 6 servings


  • Serving Size: 1 (318 g)
  • Calories 696.7
  • Total Fat - 24.4 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 148.1 mg
  • Sodium - 2742.7 mg
  • Total Carbohydrate - 71.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 11.5 g
  • Protein - 43.1 g
  • Calcium - 63.2 mg
  • Iron - 2.6 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.8 mg

Step 1

Combine the pork, stock, ginger and sugar in a large bowl and cover with plastic food wrap and chill for 30 minutes and then drain and discard the marinade.

Step 2

{;ace salt and peppercorns in a mortar and pestle, gently pound until finely crushed (or use a coffee/spice grinder) and reserve 2 tablespoons.

Step 3

Combine flour and remaining crushed peppercorn mixture in a large shallow dish.

Step 4

Heat oil in a large heavy based saucepan over high heat (oil is ready when a cube of bread colours quickly without absorbing oil).

Step 5

Dust pork in flour mixture to lightly coat and then deep fry pork in 3 batches for 4 minutes or until golden brown and using a large slotted spoon, transfer pork to paper towel to drain.

Step 6

Whisk sweet chilli sauce, sliced onion and juice in a large bowl.

Step 7

Cook noodles in a saucepan of boiling water for 3 minutes or until tender, drain and then add noodles to sauce mixture, toss to combine.

Step 8

Serve the pork with noodles, reserved peppercorn mixture and lemon wedges and top with onion strips (if using)

Tips & Variations

No special items needed.