Chinese Salt and Pepper Pork Ribs (Spare Ribs)
Chinese Salt and Pepper Pork Ribs (Spare Ribs)
Ingredients
For the Ribs
- as needed pork spare ribs, cut into individual pieces
- as needed water, for blanching
For the Marinade
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 egg white
- 2 tablespoons cornstarch
For the Coating Batter
- 1 cup plain flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1/2 teaspoon five spice powder
- as needed water, until a slurry consistency is reached
For Deep Frying
- as needed oil, for deep frying
For Tossing (Aromatics)
- 2 cloves garlic, chopped
- 1 red chili, chopped
- as needed spring onion, chopped, green part
For the Salt & Pepper Mix
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon five spice powder
- 1/2 teaspoon MSG, (optional)
Instructions
- 1
Cut the pork spare ribs into individual pieces. Bring a pot of water to a boil and blanch the ribs for approximately 5 minutes to remove impurities. Drain the blanched ribs and rinse them under cold water. Pat the ribs completely dry with paper towels.
⏱️ 10 min
- 2
Place the dried ribs in a large bowl. Add 1 tablespoon of Shaoxing wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, 1 tablespoon of sugar, 1 teaspoon of white pepper, and 1 teaspoon of salt. Mix thoroughly to ensure all ribs are evenly coated with the marinade. Add 1 egg white to the ribs and mix well. Finally, add 2 tablespoons of cornstarch and mix until evenly distributed. Marinate the ribs for at least 30 minutes.
⏱️ 5 min
- 3
In a separate bowl, combine 1 cup of plain flour, 1/2 cup of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of salt, 1 teaspoon of white pepper, and 1/2 teaspoon of five spice powder. Mix the dry ingredients thoroughly. Gradually add water to the dry mixture, stirring continuously, until a 'slurry' consistency similar to pancake batter is achieved.
⏱️ 10 min
- 4
Heat a generous amount of oil in a wok or deep pot to 160°C. Dip each marinated rib piece into the prepared batter, ensuring it is fully coated. Carefully place the coated ribs into the hot oil, frying in batches to avoid overcrowding. Fry for 5 minutes until the ribs are light golden brown. Remove the ribs from the oil and set them aside to drain excess oil.
⏱️ 10 min•🌡️ 160
- 5
Increase the oil temperature to 180°C. Return the previously fried ribs to the hotter oil for a second fry. Fry for 2 minutes until the ribs are golden brown and extra crispy. Remove the ribs from the oil and drain well.
⏱️ 5 min•🌡️ 180
- 6
In a small bowl, combine 1 teaspoon of salt, 1 teaspoon of white pepper, 1/2 teaspoon of sugar, 1/2 teaspoon of five spice powder, and 1/2 teaspoon of MSG (optional). Mix all ingredients together until well combined.
⏱️ 5 min
- 7
In a clean wok, add a small amount of oil. Add the chopped garlic and chopped red chili. Stir-fry for a few seconds until fragrant. Add the double-fried ribs to the wok. Sprinkle the prepared salt & pepper mix over the ribs. Add the chopped spring onion. Toss vigorously for a few seconds to evenly coat the ribs with the aromatics and seasoning.
⏱️ 5 min
- 8
Serve the Chinese Salt and Pepper Pork ribs immediately.
Kitchen Tools
Nutrition Facts (per serving)
Chinese Salt and Pepper Pork Ribs (Spare Ribs)
For the Ribs
- as needed pork spare ribs, cut into individual pieces
- as needed water, for blanching
For the Marinade
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 egg white
- 2 tablespoons cornstarch
For the Coating Batter
- 1 cup plain flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1/2 teaspoon five spice powder
- as needed water, until a slurry consistency is reached
For Deep Frying
- as needed oil, for deep frying
For Tossing (Aromatics)
- 2 cloves garlic, chopped
- 1 red chili, chopped
- as needed spring onion, chopped, green part
For the Salt & Pepper Mix
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon five spice powder
- 1/2 teaspoon MSG, (optional)
Instructions
- 1
Cut the pork spare ribs into individual pieces. Bring a pot of water to a boil and blanch the ribs for approximately 5 minutes to remove impurities. Drain the blanched ribs and rinse them under cold water. Pat the ribs completely dry with paper towels.
⏱️ 10 min - 2
Place the dried ribs in a large bowl. Add 1 tablespoon of Shaoxing wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, 1 tablespoon of sugar, 1 teaspoon of white pepper, and 1 teaspoon of salt. Mix thoroughly to ensure all ribs are evenly coated with the marinade. Add 1 egg white to the ribs and mix well. Finally, add 2 tablespoons of cornstarch and mix until evenly distributed. Marinate the ribs for at least 30 minutes.
⏱️ 5 min - 3
In a separate bowl, combine 1 cup of plain flour, 1/2 cup of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of salt, 1 teaspoon of white pepper, and 1/2 teaspoon of five spice powder. Mix the dry ingredients thoroughly. Gradually add water to the dry mixture, stirring continuously, until a 'slurry' consistency similar to pancake batter is achieved.
⏱️ 10 min - 4
Heat a generous amount of oil in a wok or deep pot to 160°C. Dip each marinated rib piece into the prepared batter, ensuring it is fully coated. Carefully place the coated ribs into the hot oil, frying in batches to avoid overcrowding. Fry for 5 minutes until the ribs are light golden brown. Remove the ribs from the oil and set them aside to drain excess oil.
⏱️ 10 min•🌡️ 160 - 5
Increase the oil temperature to 180°C. Return the previously fried ribs to the hotter oil for a second fry. Fry for 2 minutes until the ribs are golden brown and extra crispy. Remove the ribs from the oil and drain well.
⏱️ 5 min•🌡️ 180 - 6
In a small bowl, combine 1 teaspoon of salt, 1 teaspoon of white pepper, 1/2 teaspoon of sugar, 1/2 teaspoon of five spice powder, and 1/2 teaspoon of MSG (optional). Mix all ingredients together until well combined.
⏱️ 5 min - 7
In a clean wok, add a small amount of oil. Add the chopped garlic and chopped red chili. Stir-fry for a few seconds until fragrant. Add the double-fried ribs to the wok. Sprinkle the prepared salt & pepper mix over the ribs. Add the chopped spring onion. Toss vigorously for a few seconds to evenly coat the ribs with the aromatics and seasoning.
⏱️ 5 min - 8
Serve the Chinese Salt and Pepper Pork ribs immediately.