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Salt and Pepper Pork Spareribs

Salty, peppery fried pork that will have everyone fighting for a piece.

  • Serves

    3 People

Ingredients

  • 1 kg
  • MONTEREY PORK SPARERIBS, cut into small serving pieces
  • Marinade:
  • 1/2 cup
  • Chinese rice wine
  • 1/4 cup
  • Dark soy sauce
  • 1/4 cup
  • Rice vinegar
  • 6 cloves
  • Garlic, minced
  • 1 - 1/2 tbsp
  • Sugar
  • 1/2 tsp
  • Five spiced powder
  • 1/2 tsp
  • Iodized fine salt
  • 1/2 tp
  • Pepper
  • MAGNOLIA NUTRI-OIL PALM OLEIN for deep-frying
  • 2 tbsp
  • Iodized fine salt
  • 1 tbsp
  • Cracked black peppercorns
  • 1 tsp
  • Siling labuyo, sliced and seeded
  • 1 tbsp
  • Green chili fingers, sliced and seeded
  • 2 tbsp
  • Red bell peppers, chopped
  • 2 tbsp
  • Green bell peppers, chopped
  • 1 tbsp
  • Brown sugar

How to make it

Step 1

In a large bowl, combine all marinade ingredients together with the pork spareribs. Marinate for 2 hours covered tightly inside the refrigerator.

Step 2

In a large frying pan, heat oil to 375°F. Deep-fry spareribs until crisp and brown. Set aside and pat with paper towels to remove any excess oil.

Step 3

In a separate pan over high heat, combine salt, cracked peppercorns, sili labuyo, and chili fingers. Cook until aromatic and the spices slightly toasted. Add bell peppers and brown sugar.

Step 4

Add cooked spareribs. Quickly toss the spareribs until well coated with the spices and chilies. Turn off fire and serve immediately.

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