Salt and Pepper Pork Spareribs
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Simple yet utterly juicy and delicious! This spareribs recipe is a no-hassle dish for you after a long day at work or looking after your kids’ needs.
- 1 kilo Monterey Pork Spareribs, cut into small serving pieces
- 1/2 cup Chinese rice wine
- 1/4 cup dark soy sauce
- 1/4 cup rice vinegar
- 6 clove garlic, minced
- 1 1/2 tbsp sugar
- 1/2 tsp five-spice powder
- 1/2 tsp salt
- 1/2 tsp white pepper
- Magnolia Nutri-Oil, Palm Olein (for deep-frying)
- 1 tbsp black peppercorns, freshly cracked
- 1 tsp siling labuyo, sliced and seeds removed
- 1 tbsp green chili fingers, sliced and seeds removed
- 2 tbsp red bell pepper, finely chopped
- 2 tbsp green bell pepper, finely chopped
- 2 tbsp salt
- 1 tbsp brown sugar
In a large bowl, combine all marinade ingredients together with the pork spareribs.
Marinade for a good two hours covered tightly inside the refrigerator.
In a large frying pan, heat oil to 3750 F. Deep-fry spareribs until crisp and well browned.
Set aside and pat with paper towels to remove any excess oils.
In a separate pan over high heat, combine salt, cracked peppercorns, siling labuyo, and finger chili.
Cook until aromatic and the spices are slightly toasted.
Add in red and green bell peppers and brown sugar; add back the cooked spareribs.
Quickly toss the spareribs until well coated with the spices and chilies.
Turn off fire and serve immediately.
- Serving good for four.
Happy cooking, Foodies!
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