We eat entirely too much chicken these days. So it’s nice to have a bit of pork now and then, nothing too chunky though. I like pork ribs because they’re not too meaty, not fatty at all.

This is the five-spice pork rib dish for our Chinese New Year Reunion Dinner. This is special because, like I said, we don’t eat pork very often.

It’s simple, you just need:

• 4-5 sticks of pork ribs, cut into 2-inch lengths (put on your best smile and get your kindly butcher to do this for you )
• 1 tablespoon 5-spice powder
• salt
• pepper
• sugar

Wash and pat dry the ribs. Marinate with pepper and 5 spice powder. Cover and chuck into the fridge overnight or for a few hours for the flavors to be sink in.

When you’re ready to deep-fry, heat up a fair amount of oil in your wok or pan till hot. You can test by throwing a small loose piece of pork into the oil, and if it bubbles and sizzles, the oil should be hot enough.

Meantime, season the ribs with salt to taste. Throw in some sugar to get the ribs to caramelize to a nice golden color. When done, drain excess oil on kitchen roll.

These pork ribs make great finger food, so they’re a really nice idea for something nice but simple for birthdays, potlucks or Super Bowl nights too.

I had to keep shoo-ing the kids away lest they pinch every last rib before I could get the rest of dinner ready. We had our pork ribs with rice. Nice !

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