-
1
Heat a deep fryer or heavy-bottomed pot with 4 inches of vegetable oil to 300F.
-
2
To make the marinade, combine the garlic, mirin, soy sauce, and pepper in a large bowl.
-
3
Add the spareribs and turn to coat the ribs well.
-
4
Cover and refrigerate for 20 minutes.
-
5
To make the salad, combine the cabbage and carrots in a bowl.
-
6
Combine the vinegar, water, sesame oil, chili oil, sugar, and salt in a small pot.
-
7
Bring to a boil, then pour the liquid over the cabbage and carrots.
-
8
Mix well and set aside until it cools to room temperature, about 30 minutes.
-
9
Remove the ribs from the marinade and wipe off excess marinade.
-
10
Line a tray with paper towels.
-
11
Place the potato starch on a plate and dredge the spareribs in the starch to lightly coat.
-
12
Add half of the ribs to the hot oil.
-
13
Fry until the ribs are cooked through, 6 to 8 minutes.
-
14
Remove and set on the paper towellined tray to absorb the excess oil, then add the remaining spareribs to the fryer and repeat.
-
15
Heat an 11-inch nonstick pan over high heat and add 1/4 teaspoon each of the black pepper, salt, and Chinese five-spice powder.
-
16
Add half of the fried spareribs and cook quickly, 30 seconds to 1 minute, until cooked through, adding more seasoning, if necessary.
-
17
Repeat with the remaining spareribs and 1/4 teaspoon each of spices.
-
18
To serve, arrange 1/4 cup of the cabbage salad in the center of 4 plates and top with one-fourth of the pineapple pieces and cilantro.
-
19
Place 3 spareribs around each cabbage salad and serve.
