Twice cooked salt & pepper pork

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Street food in Thailand is some of the best in the world. This is a classic Thai/Chinese dish that is available from Hawkers accross Asia and jolly tasty they are too. They’re great for parties and something for your dinner party guests to nibble on before the main event.

RECIPE:

INGREDIENTS:

1kg boneless meaty spareribs (get the butcher to cut into mini pieces)
2 tablespoons malden sea salt
3 teaspoons freshly ground black pepper
1/2 teaspoon Chinese five-spice powder
4 cups vegetable oil
1/4 teaspoon sesame oil
3-4 tablespoons cornflower

Dipping pepper:
1 tablespoon salt
2 teaspoons freshly ground black pepper
1 teaspoon lime zest

DIRECTIONS:
Dry fry the salt & pepper in a heavy pan until the salt browns. Remove from the heat and stir in the 5-spice and cool. Rub the ribs with salt & pepper, refridgerate for 2 hours.

To make the dipping pepper:
Dry fry the salt & pepper in a heavy pan until the salt browns. Remove from the heat and when completely cool, mix in the lime zest.

Dust the ribs with cornflower, patting off the excess and set aside. Add the sesame oil to the vegetable oil and heat in a deep pan until hot enough to cook a small cube of bread in a few seconds. Add the ribs in batches, keeping them moving to avoid sticking and cook for 3-4 minutes. Drain on paper towels. Return the ribs to the oil and cook again for 1 minute until crispy and cooked through. Drain again on paper towels.

SERVING:
Serve hot with lime wedges and the dipping pepper on the side.

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