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.