Iiaoyan Pai Gu from The Taste of China by Ken Hom
Shanghai chefs especially know how to coax out all of pork’s best qualities. Here it is marinated, fried, and then stir-fried in a savoury mixture of spices. I have modified the Lao Fandian...
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Ingredients
- 2 teaspoons cornflour
- 1 teaspoon sesame oil
- 2 tablespoons finely chopped garlic
- 350 ml/12 fl oz peanut oil
- 1 teaspoon five-spice powder
- 2 teaspoons roasted ground Sichuan peppercorns
- ½ teaspoon chilli powder
- 450 g/1 lb boneless meaty spareribs or pork shoulder
- 2 teaspoons rice wine or dry sherry
- 2 teaspoons light soy sauce
- 1 teaspoon salt
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