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A second one-hand dinner. It may look more involved but the butcher did 99% of the cutting.
Sichuan style pork ribs with garlic, ginger, chilli, fresh green Sichuan peppercorns, hothouse chives, coriander leaf, soy sauce and doubanjiang. The ribs were slow stewed for about 45 minutes before being stir fried with the listed ingredients.
Served with rice and stir fried water spinach.
A second one-hand dinner. It may look more involved but the butcher did 99% of the cutting.
Sichuan style pork ribs with garlic, ginger, chilli, fresh green Sichuan peppercorns, soy sauce and doubanjiang. The ribs were slow stewed for about 45 minutes before being stir fried with the listed ingredients.
Served with rice and stir fried water spinach.
