📝 About This Recipe
A classic Cantonese banquet favorite, these pork ribs are prized for their shatteringly crisp exterior and juicy, tender interior. This dish features the iconic 'salt and pepper' profile, utilizing toasted Sichuan peppercorns for a subtle numbing heat and aromatic garlic for a savory punch. It is a masterclass in texture and balance, making it the perfect addictive appetizer or a standout main course for any celebration.
🥗 Ingredients
The Pork and Marinade
- 1.5 pounds Pork spare ribs (cut into 1-inch bite-sized pieces)
- 1 tablespoon Shaoxing rice wine (can substitute with dry sherry)
- 1 tablespoon Light soy sauce
- 1 teaspoon Ginger juice (squeezed from freshly grated ginger)
- 1/2 teaspoon Garlic powder
- 1 large Egg (beaten)
The Crispy Coating
- 1/2 cup Cornstarch
- 1/4 cup Rice flour (helps achieve maximum crunch)
- 1/2 teaspoon Baking powder (creates tiny air bubbles for lightness)
Salt and Pepper Seasoning
- 1 tablespoon Sichuan peppercorns (whole)
- 1.5 teaspoons Sea salt (fine grain)
- 1/2 teaspoon White pepper powder
- 1/2 teaspoon Sugar
Aromatics for Tossing
- 4-5 pieces Garlic cloves (minced)
- 2 pieces Red Thai chilies (thinly sliced; deseeded for less heat)
- 2 stalks Green onions (chopped)
- 4 cups Neutral oil (for deep frying)
👨🍳 Instructions
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1
Rinse the pork rib pieces under cold water to remove any bone fragments. Pat them very dry with paper towels; this is crucial for the marinade to stick.
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2
In a large bowl, combine the ribs with Shaoxing wine, soy sauce, ginger juice, and garlic powder. Massage the marinade into the meat, then stir in the beaten egg. Let marinate for at least 30 minutes in the refrigerator.
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3
Prepare the salt and pepper mix by placing the Sichuan peppercorns in a dry pan over medium-low heat. Toast for 2-3 minutes until fragrant and slightly darkened. Do not burn them.
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4
Finely grind the toasted peppercorns using a mortar and pestle or spice grinder. Mix with the sea salt, white pepper, and sugar. Set aside.
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5
In a shallow dish, whisk together the cornstarch, rice flour, and baking powder. This blend ensures the ribs stay crispy even after tossing with aromatics.
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6
Dredge each marinated rib piece into the flour mixture, pressing firmly to ensure an even, thick coating. Shake off any excess and let the coated ribs sit for 5 minutes to allow the coating to hydrate.
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7
Heat the neutral oil in a wok or deep pot to 325°F (160°C). Carefully lower the ribs into the oil in batches, avoiding overcrowding.
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8
Fry the ribs for 5-6 minutes until they are cooked through and light golden. Remove with a slotted spoon and drain on a wire rack. Let the oil temperature rise to 375°F (190°C).
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9
Perform a 'double fry' by returning all the ribs to the hot oil for 1-2 minutes until they are deeply golden brown and very crunchy. Drain again.
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10
In a clean wok or large skillet, add 1 tablespoon of oil over medium heat. Sauté the minced garlic, sliced chilies, and green onions for 30 seconds until fragrant.
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11
Increase heat to high, add the fried ribs back to the wok, and sprinkle 2-3 teaspoons of the prepared salt and pepper mix over them. Toss rapidly for 30 seconds to coat every piece.
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12
Transfer to a serving platter immediately and serve while piping hot.
💡 Chef's Tips
Always pat the meat dry before marinating to prevent a soggy coating. The double-fry method is the secret to restaurant-quality crunch; the first fry cooks the meat, the second crisps the skin. If you don't have a mortar and pestle, you can crush toasted peppercorns with the bottom of a heavy skillet. Don't skip the rice flour; it has a higher starch content and lower protein than wheat flour, which prevents gluten development and creates a crispier shell. Adjust the amount of salt and pepper mix to your taste—it’s better to start with less and add more at the end.
🍽️ Serving Suggestions
Serve with a side of steamed Jasmine rice to balance the salty, spicy flavors. Pairs beautifully with a crisp, cold lager or a light pilsner beer. Include a side of pickled cucumbers or radishes to cut through the richness of the fried pork. Serve alongside a simple stir-fried bok choy or gai lan with oyster sauce. Offer a small dish of extra salt and pepper mix on the side for those who like it extra savory.