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by Cyrus Todiwala & Tony Singh from The Incredible Spice Men (Â鶹ԼÅÄ Books)

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Serves 4

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Prep time:Ìý 30 mins

Cooking time:Ìý 2½Ìýhrs

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Ingredients

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1 kg (2lb 4oz) pork ribs

1 tbsp vegetable bouillon powder

1 tbsp garlic purée (Nige says you can easily make your own from freshly pressed garlic)

300ml (½ pint) white wine

1 tbsp chilli bean sauce (toban)

½Ìýjar char siu sauce

corn oil, if deep frying

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For the dry spice mix

½Ìýtbsp white peppercorns

1 tbsp Sichuan pepper

4 star anise

3 tsp salt

1 tsp chilli flakes

1 tbsp five-spice powder

½Ìýtbsp crushed black pepper

½Ìýtbsp caster sugar

½Ìýtbsp vegetable bouillon powder

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For the batter

2 tsp salt

1 tsp garlic purée

½Ìýtsp chilli powder

6 tbsp custard powder

6 tsp plain flour

2 tbsp sesame oil, if deep frying

2 tbsp vegetable oil or rapeseed oil, if pan frying

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For the garnish

1 tbsp rapeseed oil or vegetable oil

8 spring onions

3 red chillies

½Ìýred pepper, seeds removed

½Ìýyellow pepper, seeds removed

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Method

1.ÌýÌýÌý Preheat the oven to 180C/350F/Gas 4.Ìý Arrange the pork ribs in a single layer in an ovenproof dish.Ìý To create a braising liquor, put 600ml (1 pint) of water in a medium pan, add the bouillon powder, garlic purée, white wine, chilli bean sauce & char sui sauce, & bring to the boil.

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2.ÌýÌýÌý Pour the braising liquor over the ribs, cover the dish with a double layer of aluminium foil, & cook in the oven for approximately 2½ hrs, basting a few times throughout.

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3.ÌýÌýÌý Meanwhile, make the dry spice mix.Ìý Heat a small frying pan & dry-fry the white peppercorns, Sichuan pepper & star anise until they release theiraroma.Ìý Crush them with a pestle & mortar, then mix with the remaining ingredients.Ìý Store in an airtight jar.

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4.ÌýÌýÌý When the rib meat is soft yet still well attached to the bone, remove from the oven & leave to cool in the braising liquid.Ìý Once cool remove from the liquid to a tray to dry out.Ìý Discard the braising liquid.

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5.ÌýÌýÌý If you have a deep fryer, heat the corn oil to 165-170C (330-340F), & mix together all the batter ingredients to a batter/paste.Ìý Ensure the ribs are dry, then cover them with the batter.Ìý Deep fry in batches for about 30 seconds or until golden brown & crispy.Ìý To pan-fry the ribs instead of deep frying, mix together all the batter ingredients except the sesame oil to create a dusting for the ribs – dust the ribs with this.Ìý Heat the vegetable or rapeseed oil in a large frying pan & fry the ribs in batches.

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6.ÌýÌýÌý To make the garnish, finely dice the spring onions, chillies & peppers.Ìý Heat the oil in a frying pan & briefly sauté all the remaining garnish ingredients.Ìý As soon as the ribs & garnish are ready, mix them together in a large bowl.Ìý Sprinkle with the reserved dry spice mix to taste.Ìý Serve the ribs with extra dry spice mix alongside for sprinkling.