This delicious seasoned crispy fried pork ribs, can be the best way to treat yourself. Its marinade with sugar, anise, coriander and peppercorn concentrates all the flavours into a tiny crunchy bite. A great dish to enjoy with your friends over this Chinese New Year. Courtesy of Clubs Queensland. Download the recipe HERE.
1 whole rack Australian pork ribs
- 2l water
- 120g salt
- 120g sugar
- 10 star anise
- 50g sea salt finely ground
- 30g sugar finely ground
- 1 tablespoon chicken powder
- 2 star anise finely ground
- 1 tablespoon ground coriander seeds
- 1 tablespoon ground Sichuan (Szechuan) peppercorn
- Crispy deep fried garlic
- 1 red chilli finely sliced
- 1 green shallot sliced finely
- 10 coriander leaves
- 1 wedge lemon
- Vegetable oil for deep frying
For ribs, make brine by combining all ingredients with a whisk until sugar and salt has dissolved. Add ribs to brine and let marinate for 12 hours.
Place ribs in a vacuum sealed bag with about 50ml of brine. Cook at 68 degrees for 12 hours. Once cooked, place bag in ice water and chill immediately. Once cold, cut into singular ribs.
For spicy salt, combine all ingredients and keep aside.
Heat some vegetable oil, in a deep fryer or pot, to 180 degrees. Dry ribs well and deep fry for approximately 4 minutes or until golden and crisp. Drain on absorbent paper then sprinkle liberally with spicy salt. Plate up and garnish with crispy garlic, green shallots, chilli, coriander and a wedge of lemon. Serve immediately.