Five-Spice Flavoured
Spareribs
Ingredients
1 lb. (500g) pork spareribs
1 tbsp fresh ginger, chopped
3 1/2 tbsp soy sauce
1 tsp. rice wine
2 cups vegetable oil for deep-frying
3 fennel seeds
2 1/2 tbsp white sugar
5 tsp. rice vinegar
1/4 tsp. brown sugar
1 tsp. salt, or to taste
1/2 oz (15g) scallions , chopped
Directions
- Wash the spareribs and chop into 1 1/4-inch-long
(33mm) pieces. Soak in cold water to cover
for 5 minutes. Remove, drain, and marinate
in a little soy sauce for 15 minutes.
Drain, dry well, and rub with white sugar,
and set aside.
- Heat the oil in a work to about 350oF(175oC),
or until a piece of scallion green or
ginger sizzles and moves around quickly
when tossed into the oil. Add the spareribs
and deep-fry until golden brown. Remove,
drain, and set aside. Pour the oil out
of the wok, leaving only enough to cover
the bottom.
- Reheat the wok and add the scallions,
ginger, and spareribs. Then add the rice
wine, fennel seeds, brown sugar, vinegar
and salt and the remaining soy sauce.
Stir-fry about 30 seconds. Turn the heat
to low and simmer until the sauce thickens
and the meat falls from the bones. Remove
and serve.
