Salt And Pepper Pork Spare Ribs - cooking recipe

Ingredients

1/4 cup Chinese cooking wine
2/3 cup fresh ginger, peeled, finely grated
1 tsp white sugar
1 1/4 lb pork spare ribs, cut into bite-size pieces
1.5 oz szechuan peppercorns
2 tbsp sea salt flakes
7 oz rice noodles
None None oil, for deep-frying
1/2 cup all-purpose flour
1/4 cup mayonnaise
2 None spring onions, finely sliced
1/2 None lemon, juiced, plus wedges, to serve

Preparation

Combine cooking wine, ginger and sugar. Add pork. Set aside for 30 mins to marinate.
In a frying pan, toast peppercorns and salt flakes over medium heat for 5 mins. Crush coarsely.
Cover noodles with boiling water. Set aside for 10 mins. Drain.
Drain ribs. Heat oil in a wok over medium heat. Mix flour with 3/4 of the pepper mixture. Dust ribs. Working in batches, deep-fry ribs for 2-3 mins. Drain on paper towels. Increase heat to high. Re-fry ribs for 1-2 mins, until golden and crisp. Drain.
Combine mayonnaise, onions and lemon juice. Toss with drained noodles.
Serve pork on a bed of noodles, sprinkled with remaining pepper mixture, with lemon wedges on the side.