Pork Spareribs

Name: Pork Spareribs
Yield: makes 12 spareribs, serves 4
Ingredients: 1 quart vegetable oil; 2 cloves garlic, grated; 3 tablespoons mirin; 2 tablespoons Japanese soy sauce; 1/4 teaspoon freshly ground black pepper; 2 pounds pork spareribs (12 pieces), separated; 1/4 red cabbage, cored and thinly sliced; 1/2 carrot, peeled and thinly sliced; 2 tablespoons rice wine vinegar; 1/4 cup water; 1 tablespoon sesame oil; Dash of hot chili oil; 1 1/2 tablespoons sugar; 1/2 teaspoon salt; 1/2 cup potato starch; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon kosher salt; 1/2 teaspoon Chinese five-spice powder (found in the spice section of the grocery store); 1/2 cup chopped fresh or canned and drained pineapple; Cilantro leaves

December 9, 2011

These irresistible ribs are an import from China that have been adopted—and adapted—by Japanese cooks. I like to prepare them with classic Chinese five-spice seasoning, because I love the rich fragrance and flavors of this mixture of cinnamon, anise seed, star anise, cloves, and ginger. But many cooks in Japan prefer to make the spareribs with simply sansho pepper or freshly ground black pepper and salt (use 1 teaspoon of either pepper with 1/2 teaspoon of kosher salt). Try these different spice combinations to see which ones you like best!

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