Spicy Sichuan Peppercorn Deep-Fried Pork Ribs
What’s just as good and maybe better than deep fried spicy chicken nuggets? Deep fried spicy pork ribs!
Servings: 2 people
Wok, pan or deep fryer – anything to deep fry with
- 1 rack Pork ribs This should equate to approximately one rack of ribs
- 3 tbsp Cornflour
- 3 tbsp Sichuan Peppercorn Spice Mixture See post on spice mix recipe
- 2 cups Rice bran oil or enough oil to cover ribs when frying
- ½ cup Garlic chives chopped
If rib rack aren't already cut into individual riblets, do so
Place ribs into large mixing bowl.
Add the cornflour and spice mix.
Mix with your hands until ribs are evenly coated. The meat’s natural juices will help the flour and spices stick to the surface of the meat.
Deep fry on low heat for 5-10 minutes, removing from the oil before it gets too golden. This is to make sure the pork is cooked through.
Fry a second time on high heat until ribs are golden brown. This is to get the outside crispy.
Take out and put fried ribs on either a rack to let excess oil drip off or into a bowl with kitchen towels to absorb the oil
Transfer pork ribs to service dish and garnish with garlic chives