Salt & Pepper Pork Spare Ribs

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)