Sarah Tiong’s Salt and pepper pork spare ribs
Taste the flavors of Tasmania with Sarah Tiong’s Salt and Pepper Pork Spare Ribs, featuring Scottsdale Pork and a crispy, flavorful crust.
Ingredients
- 600g Scottsdale Pork spare ribs, rind removed, cut into bite size pieces
- ¼ cup Chinese cooking wine (or sake and mirin)
- 1 thumb-sized piece ginger, grated finely
- 1 teaspoon sugar
- 2 tablespoons salt flakes
- 2 tablespoons coarsely ground black pepper (or mixture of peppercorns)
- Oil for deep frying
- 1 cup plain flour (or potato flour)
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