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Ingredients

• 500g pork spare ribs, chopped into 4cm lengths
• 1 (2cm) piece fresh ginger, crushed
• 1/4 teaspoon Sichuan 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 Classic Sichuan Dish, Which Is Ideal As A Cold Starter. Pork Ribs Are Simmered Until Soft, Then Pan-fried Until Golden And Served With A Sweet And Sour Sauce. This Dish Also Does Well As A Main Course.

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