pork ribs with sichuan salt
“Sichuan salt is such a cheery alternative to that cloying and sticky, sweet sauce we often find on pork ribs. Feel free to simplify the marinade with what you have on hand - this version adds to the flavour but what you really need is seasoning, and that spicy salt when you serve it. ”
pork ribs with sichuan salt
serves 2 as a main, or 4 as a snack | prep time 10 mins, plus overnight marinating | cook time 15-20 mins
Start this recipe 1 day ahead
125 ml (4 fl oz/½ cup) light soy sauce
3 tablespoons soft brown sugar
1 tablespoon malt vinegar
½ teaspoon roasted and finely ground sichuan peppercorns
160 ml (5¼ fl oz) shaoxing wine
2 teaspoons sesame oil
50 g (1¾ oz) fresh ginger, peeled and finely grated
6 garlic cloves, finely chopped
1 small fresh red chilli, sliced, with seeds
2 x 600 g (1 lb 6 oz) racks of free-range pork, separated into ribs
2 tablespoons vegetable oil
coriander (cilantro) sprigs, to serve
toasted sesame seeds, to serve
lemon cheeks, to serve
SICHUAN SALT
3 tablespoons sea salt flakes
1 tablespoon roasted and ground sichuan peppercorns
Combine the soy sauce, sugar, vinegar, sichuan pepper, wine, sesame oil, ginger, garlic and chilli in a bowl, add the ribs and turn until well coated, then cover with plastic wrap and refrigerate overnight.
For the sichuan salt, combine both ingredients in a bowl and set aside.
Heat a barbecue or chargrill pan to moderate heat and lightly brush with the vegetable oil. Cook the ribs, turning regularly and basting often with the marinade, for 8–10 minutes, or until slightly charred and cooked through.
Meanwhile, in a small pan, bring the remaining marinade to the boil, reduce heat and simmer for 5 minutes.
To serve, put the ribs on a board, pour over the remaining marinade, sprinkle with coriander and sesame seeds. Offer sichuan salt for dipping and lemon cheeks for squeezing.
This recipe appeared in Margaret and Me (Murdoch), my third cookbook. Photography by Rob Palmer. Styling by Michelle Noerianto.