Spicy pork ribs

Method

1. Place the Sichuan pepper, soy sauce, honey, garlic, coriander, rice vinegar, water, star anise, orange zest and juice, cinnamon and muscovado sugar in a large saucepan and bring to the boil.

2. Add the pork ribs, and simmer for 2 hours. Remove the meat (reserving the cooking liquor) and cut into individual pieces.

3. Preheat the oven to 180C/gas 4.

4. Make the dry marinade by mixing together the chilli, Sichuan pepper and salt. Drizzle the ribs with a little sesame oil and roll in the dry marinade mixture.

5. Wrap each rib in kitchen foil, place in a roasting tray and roast for 20 minutes in the oven.

6. Meanwhile, bring the reserved cooking liquor to the boil and cook briskly until reduced to 400ml, then strain and use as a dipping sauce.

7. To make the cucumber salad, finely shred the cucumber, white radishes and carrots, ideally using a Japanese mandolin.

8. Toss the cucumber, white radish, carrot and coriander with the lime juice, chilli and soy sauce, mixing well.

9. Serve the ribs hot from the oven with the cucumber salad on the side.