Guest chef, Iron Chef Mumma has been busy in the kitchen again. She has been trying a few new recipes each week from her massive collection of magazine tear outs. I know most of us have a folder like that. A few nights before these amazing ribs, we got served a portugasmic Portuguese chicken. I will be making that myself one day. But today, let's focus on the ribs.

The ribs were bloody good. That's all really that can be said about them. So deliciously tasty, so tender, so the dish I wanted to come home to after a crappy day at work. I suggest you make yourself a batch and see for yourself!


Crisp-Fried Pork Ribs with Pepper-Salt
"This is a popular dish with Chinese communities around the world. The salty flavour stimulates the appetite, so it is usually one of the first courses to be served at a banquet. The Chinese traditionally use bony pork ribs for this dish. A pile of bones beside the plate is a sign that the been has been thoroughly enjoyed." 

1/4 cup dark soy sauce
1/3 cup hoisin sauce
1 tablespoon chopped garlic
2 tablespoons Chinese cooking wine
3 teaspoons, sugar
1 kg meaty pork ribs, chopped into 4cm pieces
1 1/2 cups cornflour
3 cups vegetable oil for deep-frying
2-3 tablespoons pepper salt
2 fresh red chillies, seeded and finely chopped

1. Mix the soy sauce, hoisin sauce, garlic, wine and sugar in a large bowl. Add the pork, mix well to coat with the marinade and leave for at least 2 hours or overnight.

2. Remove the pork from the marinde and drain for 15 minutes on a rack over a bowl. Coat lightly with the cornflour.

3. Heat the oil in a work or pan substitute for deep-frying. Add half the pork until it is crip and brown, about 3 minutes. Using a wire mesh scoop, remove the pork from the oil and drain on paper towels. Repeat with remaining pork.

4. Heat a wok or non-stick frying pan without oil and dry cook the pork ribs. Sprinkle the pepper-salt and shopped chillies over and stir-fry for about 1 minute to evenly distribute the spices; serve.

Substitutes:
- You can use barbeque sauce or tomato ketchup to replace the hoisin sauce
- You can use dry sherry or sake to replace the Chinese cooking wine
- Plain table salt mixed with white pepper or Chinese five-spice powder, at a ratio of four to one, can be used in place of the pepper-salt.

Serves 4-6.