Hunan Ginger Pepper Pork Spareribs

 

• 2 lb boneless country style pork spareribs
• 2-6 jalapenos – red & green to taste,
• 1 red bell pepper
• 1 medium onion, thick slices
• 3” ginger, chopped fine
• 8-10 cloves garlic chopped fine
• 1/2 t Szechuan pepper, ground
• ¼ cup soy sauce
• 1/2 t Sesame oil
• 1 T Cooking oil

1. Heat the oils in a large sauce pan to moderately high heat, then brown pork 2-3' on each side. Do not stir it so the meat browns. Remove to a large dish or bowl.
 

2. Test your jalapenos by cutting a small slice and tasting it, since these peppers vary in hotness. Adjust the quantity used to your taste. Test your jalapenos by cutting a small slice and tasting it, since these peppers vary in hotness. If one taste test is too hot, you probably need to switch to a Cantonese recipe. Adjust the quantity used to your taste. Cut the jalapenos in half and remove seeds and vein. Do same for red bell pepper. In same pan, sauté jalapenos, peppers, onion, with ½ of the chopped garlic and ginger. Stir fry for about 5'.
 

3. Add soy sauce, reduce heat to simmer, and scrape bottom of pan with wooden spoon or spatula to deglaze. Add the pork, and simmer for 2 hours, turning and basting the meat every 20-30'.
 

4. Remove the peppers to a small dish, and add remaining garlic and ginger and Szechuan pepper to the sauce. Continue to simmer for 15-20'.
 

5. When cooled a bit, you can peel the paper like skin from the peppers, cut them into slices andf return to the pan.