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Salt and Pepper Pork Spareribs

This tangy, Salt and Pepper Pork Spareribs recipe will surely add some kick to your kids' baon or your house parties! Surprise everyone with your culinary skills with this delightful dish!

Instructional Video

Full Recipe

Ingredients:

1 kilo Monterey Pork Spareribs, cut into small serving pieces

Marinade:
½ cup Chinese rice wine
¼ cup dark soy sauce
¼ cup rice vinegar
6 clove garlic, minced
1½ tbsp sugar
½ tsp five spice powder
½ tsp salt
½ white pepper

Magnolia Nutri-oil Palm Olein for deep-frying
2 tbsp salt
1 tbsp cracked black peppercorns
1 tsp sili 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
1 tbsp brown sugar

Procedure:

In a large bowl, combine all marinade ingredients together with the pork spareribs. Marinade for a good 2 hours covered tightly inside the refrigerator.

In a large frying pan, heat oil to 375F. 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, sili labuyo, and finger chili. Cook until aromatic and the spices 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.

Serves 4

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