Xiao Jianming's Spareribs with Chiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 30 min Start to finish: 30 min Ingredients:
1/4 cup potato starch or cornstarch mixed with 1/2 cup water |
1 teaspoon salt |
2 lb pork spareribs, cut crosswise into 2-inch pieces by butcher |
6 cups plus 2 tablespoons peanut oil |
1 teaspoon dried hot red pepper flakes, coarsely ground in a spice grinder |
1/2 tablespoon chinese chile bean sauce or paste |
3 dried facing heaven chiles (1-inch bell-shaped hot red chiles) or 3 (2-inch-long) dried hot red chiles |
2 teaspoons chinese rice wine (preferably shaoxing) or medium-dry sherry |
2 teaspoons sesame seeds |
1 teaspoon sugar |
2 teaspoons asian sesame oil |
1 teaspoon chile oil containing sesame oil (such as chiu chow chili oil from lee kum kee) |
Directions:
1. Whisk together potato starch mixture and salt in a large bowl, then add ribs and toss to coat. Heat 6 cups peanut oil in a wok or 5-quart heavy saucepan over moderately high heat until it registers 280°F on thermometer. Transfer ribs to wok with a slotted spoon and fry until just beginning to color but not yet pale golden, about 5 minutes. Transfer to paper towels to drain.
2. Heat same oil to 380°F and fry ribs again, until dark brown and crisp, about 5 minutes more, then transfer to clean paper towels to drain. Transfer hot oil to a large saucepan to cool before discarding.
3. Add remaining 2 tablespoons peanut oil, red pepper flakes, and chile bean sauce to cold, cleaned wok, then stir-fry over high heat until fragrant, 2 to 2 1/2 minutes. Add ribs, whole chiles, wine, sesame seeds, and sugar, and continue stir-frying until chiles are fragrant, about 1 minute. Transfer ribs to a bowl and toss with sesame and chile oils.
4. *We prefer Eden brand sesame oil (available at natural foods stores), which is nutty and well balanced, as well as China Bowl, a supermarket brand, which is a little milder.
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