Spicy pork ribs with ginger and soy
Any pretence of refined dining can be abandoned when it comes to these succulent spicy pork ribs. Cutlery will only hinder your enjoyment so dig in with fingers
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Ingredients
- 1 1/2 kilograms (3 pounds) trimmed pork spare rib slabs
- 3/4 cup (180ml) light soy sauce
- 1 egg, beaten lightly
- 1/4 cup (35g) plain (all-purpose) flour
- 2 tablespoons vegetable oil
- 1/2 cup (125ml) rice wine
- 1/2 cup (100g) firmly packed light brown sugar
- 1/4 cup (50g) yellow mustard seeds
- 1/3 cup finely chopped fresh coriander (cilantro)
- 3 cloves garlic, crushed
- 4 centimetre (1½ inch) piece fresh ginger (20g), grated
- 3 teaspoons dried chilli flakes
- 1 teaspoon five-spice powder
- 1/2 teaspoon cayenne pepper
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