- 1 kg meaty pork spare ribs
- 1 tbsp Shaoxing wine
- 1 tsp ground fennel
- 1 tsp ground Sichuan pepper
- 1 tsp caster sugar
- For deep-frying: vegetable oil
- 1 tbsp Sichuan peppercorns
- 1 tbsp fennel seeds
- 1 tsp cloves
- 60 ml Shaoxing wine
- 5 spring onions, coarsely chopped
- 2-3 cassia or cinnamon quills
- 2 star anise
- 4 black cardamom pods, crushed (see note)
- 2 tbsp light soy sauce
- 2 kaffir lime leaves (optional)
- 5 pieces dried sand ginger (optional; see note)
- 1 tbsp vegetable oil
- 2 cloves garlic, finely chopped
- 1 tbsp finely shredded ginger
- 1 tbsp green Sichuan peppercorns
- 10 pickled green birdseye chillies, or to taste, chopped (see note)
- 5-8 dried long red chillies, finely chopped
- 1 tsp fennel seeds, coarsely crushed
- 1 tsp cumin seeds, coarsely crushed
- 1 tsp Chinkiang vinegar
- 1Combine ribs, Shaoxing, spices and sugar in a bowl, rub to coat well, cover and refrigerate to marinate for at least 2 hours, preferably overnight.
- 2For master stock, tie Sichuan peppercorns, fennel seeds and cloves in a piece of muslin, then combine with remaining ingredients in a stock pot. Add ribs and enough water to just cover, bring to the boil, reduce heat to medium and simmer until ribs are very tender (1½-2 hours). Remove ribs, drain well, cool master stock and ribs separately, then refrigerate ribs until chilled and reserve master stock separately.
- 3Heat oil in a wok to 180C and deep-fry ribs in batches until golden (2-4 minutes; be careful, hot oil will spit). Drain on absorbent paper, transfer to a platter and keep warm.
- 4For spiced vinegar sauce, heat oil in a frying pan over medium heat, add garlic and fry until just golden (20-30 seconds). Add remaining ingredients and 125ml master stock (reserve remainder for another use; see note) and stir-fry over medium heat for 2 minutes. Pour spiced vinegar sauce over spare ribs and serve hot.
Note Black cardamom (sometimes labelled fructus tsaoko), dried sand ginger (also known as zedoary) and pickled green birdseye chillies are all available from Asian grocers. Master stock is traditionally used and reused many times for poaching meats. It will keep refrigerated for three days or frozen for a month, and can then be boiled and stored again.
Drink Suggestion: Spicy, strong ale. Drink suggestion by Max Allen