Salt & Pepper Pork Spare Ribs
Recipe: #26405
July 05, 2017
Categories: Ribs - Pork, Fathers Day, Game/Sports Day, Sunday Dinner Deep Fry, No Eggs, Non-Dairy, Flour, more
"From Recipe + March *17."
Original is 6 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
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