Pepper salt spareribs

Ingredients:

• 2 1/2 pounds boneless meaty spareribs or pork shoulder
• 2 tablespoons sea salt
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon five-spice powder and baking soda powder
• 3 to 4 cups oil for deep-frying, or as needed
• 3 tablespoons cornstarch, or as needed

Preparation:

1.Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens. 

2.Remove from the heat and stir-in the five-spice powder. Cool

3.Cut the spareribs along the individual bones. Rub lightly with salt, baking soda and pepper mixture. Cover and marinate in the refrigerator for 2 hours.

4.Preheat the oil for deep-frying to between 360 and 375 degrees Fahrenheit.

5.Dust the spareribs with the cornstarch. Use a deep-fryer basket to carefully add the ribs into the oil. 

6.Deep-fry the submerged spareribs for 3 to 4 minutes. Remove and drain.

7.Deep-fry the spareribs a second time, until they are crispy and cooked (about 1 minute). Drain. Serve with any remaining salt and peppe