Salt And Pepper Pork Spare Ribs

• 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

1. Combine cooking wine, ginger and sugar. Add pork. Set aside for 30 mins to marinate.
2. In a frying pan, toast peppercorns and salt flakes over medium heat for 5 mins. Crush coarsely.
3. Cover noodles with boiling water. Set aside for 10 mins. Drain.
4. 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.
5. Combine mayonnaise, onions and lemon juice. Toss with drained noodles.
6. Serve pork on a bed of noodles, sprinkled with remaining pepper mixture, with lemon wedges on the side.

chinese cooking wine, fresh ginger, white sugar, pork spare ribs, peppercorns, salt, rice noodles, oil, allpurpose, mayonnaise, spring onions, lemon

Taken from recipes-plus.com/api/v2.0/recipes/27966 (may not work)