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Ingredients

• 500g pork spare ribs, cut into 4cm lengths
• 2cm piece fresh ginger, crushed
• 1/4 teaspoon Szechuan peppercorns
• 1 tablespoon rice wine, divided
• 200ml vegetable oil, for frying
• 5 tablespoons dark brown soft sugar
• 1/2 teaspoon salt
• 600ml chicken stock or water
• 1 1/2 tablespoons vinegar
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds (optional)

Description

This Is A Traditional Szechuan Style Rib Preparation With The Ribs Being Slowly Simmered Then Pan Fried Before Being Covered In A Sweet And Sour Style Sauce.

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