Name: Pork ribs with Sichuan salt
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 200 gm brown sugar; 80 ml Shaoxing wine; 80 ml soy sauce (1/3 cup); 2 tbsp Chinkiang vinegar (see note); 1 tbsp finely grated ginger; Large pinch roasted and finely ground Sichuan peppercorns; 1 kg pork ribs; To serve: coriander and lemon wedges; Sichuan salt; 2 tsp sea salt flakes; ½ tsp roasted and finely ground Sichuan peppercorns

Pork ribs with Sichuan salt

Australian Gourmet Traveller recipe for pork ribs with Sichuan salt.

Serves 4

Prep

30M

Cook

45M

Total

1H 15M

You’ll need to begin this recipe a day ahead.

Ingredients

200 gm brown sugar

80 ml Shaoxing wine

80 ml soy sauce (1/3 cup)

2 tbsp Chinkiang vinegar (see note)

1 tbsp finely grated ginger

Large pinch roasted and finely ground Sichuan peppercorns

1 kg pork ribs

To serve: coriander and lemon wedges

Sichuan salt

2 tsp sea salt flakes

½ tsp roasted and finely ground Sichuan peppercorns

Method

Main

1.Combine sugar, Shaoxing, soy sauce, vinegar, ginger and Sichuan pepper in a bowl, add ribs and refrigerate overnight to marinate.

2.For Sichuan salt, combine ingredients in a bowl and set aside.

3.Heat oven to 170C. Cook ribs in a roasting pan lined with baking paper until tender (30-45 minutes). Scatter with Sichuan salt and coriander, and serve hot with lemon wedges alongside.

Chinkiang vinegar is a Chinese black rice vinegar, available from Asian grocers.
This recipe is from the February 2013 issue of
.
Drink Suggestion: Rustic, spicy red grenache. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Styling by Alice Storey

Styling by Vanessa Austin

Ingredients

Method

Main

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